4 skinless, boneless broiler-fryer
chicken breast halves, cut into 1/2-inch strips
1/2 cup fresh lime juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 1/2 cups peeled, chopped apple
1 can (8 ounces) water chestnuts, sliced, drained
Yogurt-Mint Sauce (recipe follows)
In small bowl, mix together
lime juice, garlic, salt and pepper, reserve 1/2 of the marinade.
Pour remaining 1/2 of
the marinade over chicken breast strips and marinate 30 minutes.
Drain strips well; discard
used marinade.
Place olive oil in nonstick
frypan and heat to medium temperature. Add chicken and cook,
turning, about 7 minutes or until brown on both sides. Place
cooked chicken in large bowl.
Add reserved marinade
to frypan and heat about 2 minutes, scraping drippings from pan;
pour over chicken strips. Add apple, water chestnuts and Yogurt-Mint
Sauce, mixing well. Chill through.
Serve on lettuce garnished
with fresh mint and toasted slivers of almond.
Makes 6 servings.
Yogurt-Mint Sauce: Place about 10 after-dinner buttermints
in food processor or blender. Blend until almost powder (should
be about 2 tablespoons). Stir ground buttermints into 8-ounce
carton yogurt and add 1-1/2 teaspoons poppy seed and 1/2 teaspoon
ground ginger, mixing well.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
