Madelyn Frick, of Traverse City, likes to use fresh Michigan apples in this salad. She said her husband lost 40 pounds eating only soups and salads. This is one of his favorites.
Jim's Apple Chicken Salad
Dressing:
1&1/2 c. mayonnaise
1/4 c. apple juice concentrate (no need to thaw the whole can; it stays soft enough to scoop when kept frozen for future use)
1 t. ground ginger
Salad:
3-4 chicken breasts, cooked, cooled and cubed into 1/2-inch pieces
2-3 Gala apples, unpeeled and cubed (cut up just before adding to salad to prevent them from turning brown)
1/2 c. walnuts, coarsely chopped
Mix ingredients for dressing well with whisk and refrigerate. Unused portion can be refrigerated for up to one week.
Serve mixed together or separately and let diners add prepared dressing to taste. It's nice on top of lettuce-lined individual plates or on a serving platter next to the lettuce bowl.
Please send recipes, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; or e-mail jtaylor@record-eagle.com.
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