Recipe: Touch Of Mint Chicken Salad

TOUCH OF MINT CHICKEN SALAD

4 skinless, boneless broiler-fryer chicken breast halves, cut into 1/2-inch strips
1/2 cup fresh lime juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1-1/2 cups peeled, chopped apple
1 can (8 ounces) water chestnuts, sliced, drained
Yogurt-Mint Sauce (recipe follows)

In small bowl, mix together lime juice, garlic, salt and pepper. Pour 1/2 of the marinade over chicken breast strips and marinate 30 minutes. Reserve 1/2 of marinade. Drain strips well; discard used marinade. Place olive oil in nonstick frypan and heat to medium temperature. Add chicken and cook, turning, about 7 minutes or until brown on both sides. Place cooked chicken in large bowl. Add reserved marinade to frypan and heat about 2 minutes, scraping drippings from pan; pour over chicken strips. Add apple, water chestnuts and Yogurt-Mint Sauce, mixing well. Chill through. Serve on lettuce garnished with fresh mint and toasted slivers of almond. Serves 4.

Yogurt-Mint Sauce: Place about 10 after-dinner buttermints in food processor or blender. Blend until almost powder (should be about 2 tablespoons). Stir ground buttermints into 8-ounce carton yogurt and add 1-1/2 teaspoons poppy seed and 1/2 teaspoon ground ginger, mixing well.

Source: National Chicken Council