Recipe - Mustard Sweet Chicken Salad

4 Skinless Boneless Chicken
Breasts; Cut In Cubes
Three fourths cup Peach Jelly
1 cn Sliced Waterchestnuts;
Drained
One half cup Golden Raisins
3 tablespoon Dijon Mustard
2 tablespoon Brandy; Or Bourbon
One half teaspoon Salt
1 Head Iceberg Lettuce; Sm,
Shredded
Raw Salad Vegetables;
Julienned

In nonstick baking dish, arrange chicken breast cubes. In mixing bowl stir
together remaining ingredients except lettuce. Spread over chicken, evenly
coating each piece. Cover with waxed paper and microwave at MedHigh (70%)
for 15 25 min (until no longer pink inside), roasting dish a half turn
after 10 min. Allow chicken to cool only until it can be handled. Shred
meat with 2 forks; toss with the cooking sauce in the dish. Cover and set
aside to cool or keep warm if desired. Cover serving platter with lettuce.
Mound chicken on top of lettuce. Surround with juilenned vegetables using a
few to garnish the top.

Serves 4

This was very good. I had to add more salt when it was on my plate....but
it was fine for everyone else.

NOTES : Cal 443, Fat 3.6g, Carb 58.7g, Fib 3.5g, Pro 41.2g, Sod 555mg, CFF
7.5%.
Posted to Digest eatlf.v097.n010 by Reggie Dwork reggie@reggie.com on
Jan 11, 1998