Title: Mustard Sweet Chicken Salad
Categories: Chicken/tur, Low fat, Salads/sala, Vegetables
Yield: 4 Servings

4 Skinless Boneless Chicken
-Breasts; Cut In Cubes
3/4 c Peach Jelly
1 cn Sliced Waterchestnuts;
-Drained
1/2 c Golden Raisins
3 tb Dijon Mustard
2 tb Brandy; Or Bourbon
1/2 ts Salt
1 Head Iceberg Lettuce; Sm,
-Shredded
Raw Salad Vegetables;
-Julienned

In nonstick baking dish, arrange chicken breast cubes. In mixing bowl stir
together remaining ingredients except lettuce. Spread over chicken, evenly
coating each piece. Cover with waxed paper and microwave at Med-High (70%)
for 15 - 25 min (until no longer pink inside), roasting dish a half turn
after 10 min. Allow chicken to cool only until it can be handled. Shred
meat with 2 forks; toss with the cooking sauce in the dish. Cover and set
aside to cool or keep warm if desired. Cover serving platter with lettuce.
Mound chicken on top of lettuce. Surround with juilenned vegetables using a
few to garnish the top.

Serves 4

This was very good. I had to add more salt when it was on my plate....but
it was fine for everyone else.

NOTES : Cal 443, Fat 3.6g, Carb 58.7g, Fib 3.5g, Pro 41.2g, Sod 555mg, CFF
7.5%.
Posted to Digest eat-lf.v097.n010 by Reggie Dwork on
Jan 11, 1998