1 c. apple, cored, peeled
and finely chopped
1/2 c. apple juice
1 T. cider vinegar
1 t. cornstarch
4 boneless, skinless chicken breasts
6-oz. pkg. mixed salad greens
1/2 c. red pepper, sliced
3/4 c. crumbled blue cheese
1/2 c. shredded Cheddar cheese
1/4 c. sliced almonds, toasted
Combine apple, juice, vinegar and cornstarch in a small saucepan
over medium heat; cook and stir until thickened. Chill. Grill chicken breasts until juices run clear; let cool, then slice. Divide salad greens among 4 serving plates; top each with grilled chicken, red pepper
and a sprinkling of cheeses and almonds. Drizzle with dressing and serve immediately. Makes 4 servings
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