2 Tbsp. cider vinegar
2 Tbsp. apple je lly
1/3 cup reduced –fat mayonnaise
Mix ingredients together (I used a hand blender) and set aside.
1 granny smith apple, julienned
1 red delicious apple, julienned
1 bunch watercress, rinsed and stems cut
3-4 boneless, skinless chicken breasts ( Iused chicken tenders)
1 Tbsp. olive oil
½ tsp. salt
¼ tsp. coarsely ground pepper
Flatten breasts with mallet for even thickness. Brush with oil and sprinkle with salt and pepper. Heat pan to medium heat.(I used a grill pan) Cook chicken 4-6 minutes on one side than turn over and cook another 4-6 minutes until center is no longer pink.
2 Tbsp. apple jelly
1 tsp. prepared stone-ground mustard (I used Dijon)
1 Tbsp. brown sugar
To serve, arrange watercress on plates. Top with julienned apples. Pour dressing over salad. Then place chicken on top for a pretty presentation.
Nutrition info: (assuming one chicken breast/person) Calories 280, total fat 7g, saturated fat 1.5g, cholesterol 65mg, carbohydrate 28mg, protein 26g, sodium 560mg, fiber 1g.