HOT CHICKEN And APPLE SALAD

Servings: 4
Ingredients:

1/2 ts Paprika
1/4 ts Pepper
4    (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tb Unsweetened Apple Cider
1 c  Diagonally Sliced Carrots
3 c  (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 c  (2 Oz.) Gorgonzola
Cheese Divided
2 ts Minched Shallots
2 tb White Wine Vinegar
4 c  Torn Fresh Spinach

Combine Paprika, Pepper and Pinch Salt in A Plastic Bag. Add Chicken and Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper and Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken and Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic and Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken and 1/4 C. Cheese in A Bowl; Tossand Set
Aside.
Add Vinegar and Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese and Serve Warm.
About 247 Cal. Per 1 and 1/2 C. Chicken Mixture, 1 C. Spinach and 1 T.
Cheese.
(Fat 6. Chol. 76.)

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