Marinated Chicken Apple Salad

• 1/2 cup Apple Cider
• 4 boneless, skinless, split chicken breasts, about 1 lb.
• 1/2 cup of water
• 1/2 teaspoon of ginger
• 1 tablespoon lime juice
• 1 tablespoon brown sugar, firmly packed
• 1/2 teaspoon salt, optional
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• 2 cups diced Michigan apples
• 6 cups torn salad greens
• 4 green onions, thinly sliced
• 1/4 cup toasted slivered almonds, optional

In zipper type plastic bag or glass dish, combine apple cider, water, salt, ginger, honey, lime juice and garlic. Wash chicken, drain on paper towels and place in marinade. Seal or cover and refrigerate 1-2 hours. Remove chicken from marinade, reserving marinade. Grill or broil chicken 4 inches from heat, about 4 minutes per side or until browned and juices run clear. Remove to cutting board and cut into 1/4" slices.

While chicken is cooking, prepare apple sauce. Combine cornstarch and sugar in 2-quart saucepan. Add reserved marinade, stirring until smooth. Mix in apples and cook over medium heat, stirring constantly until mixture boils. Continue cooking and stirring 3 minutes longer. Remove from heat. Portion salad greens onto 4 serving plates and sprinkle with green onions. Place one hot sliced chicken breast over each salad and pour warm applesauce over chicken and salad. Sprinkle with almonds and serve immediately.

www.schultzfruitridgefarm.com