Recipe - Chicken Salad Log

2/3 cup Pineapple juice
One half cup Apple juice
One fourth cup Orange juice
10 ounce Skinless boneless chicken
breasts
1 md Pineapple
1 cup Strawberries; halved
1 small Apple; cored and minced
One half cup Orange secitons (no sugar
added)
1 tablespoon Balsamic vinegar
2 teaspoon Grenadine syrup or honey
One fourth teaspoon Ground allspice

submitted by: johanssen@matnet.com
In medium saucepan, combine pineapple juice, apple juice and orange juice;
bring to a boil. Add chicken; reduce heat to low. Simmer, covered, 1015
minutes, until chicken is cooked through. Remove from heat; set aside to
cool.

While chicken is cooling, cut pineapple in half lengthwise; remove and
discard core. Scoop out pulp, leaving shells intact. Cover shells with
plastic wrap; refrigerate until ready to use. Weigh 9 ounces pineapple
pulp; reserve remaining pineapple for use at another time.

Cut pineapple pulp into chunks. In large bowl, combine pineapple chunks,
strawberries, apple and orange sections, tossing lightly.

Cut cooled chicken into chunks or strips; add to pineapple mixture. Strain
cooking liquid into small saucepan; add vinegar, grenadine syrup and
allspice. Bring liquid to a boil; cook until liquid is reduced to about 1/2
cup.

Pour vinegar mixture over chicken mixture; toss well to combine.
Refrigerate, covered, at least 1 hour, tossing several times to blend
flavors.

To serve, fill each pineapple shell with One half the chicken mixture.

EACH SERVING PROVIDES: 2 fruits; 2 proteins; 10 optional calories

PER SERVING WITH GRENADINE SYRUP: 196 calories; 17g protein; 1g fat; 28g
carbohydrate; 37mg calcium; 49mg sodium; 41 mg cholesterol; 3 g dietary
fiber

PER SERVING WITH HONEY: 201 calories; 17g protesin; 1g fat;31g
carbohydrate; 38mg calcium; 49mg sodium, 41mg cholesterol; 3g dietary fiber
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DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 10 JUNE 1996

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