Hot Chicken Salad
Ingredients
8 oz. chicken or turkey, cooked
1/4 C. apple juice
1/4 C. vinegar
2 Tbsp. green onions
2 Tbsp. water
1 tsp. cornstarch
1/4 tsp. salt
1 tsp. dry mustard
1/4 tsp. celery seed
1 dash pepper
nonstick spray coating
4 C. fresh spinach, torn
3 C. cabbage, shredded
1/2 C. radishes, sliced
2 whole radishes (optional)
celery leaves (optional)
Cooking Instructions
Cut chicken or turkey into bite-sized strips. For dressings, stir together apple juice, vinegar, green onions, water, cornstarch, salt, mustard, celery seed, and pepper; set aside. Spray a cold 12-inch skillet with nonstick coating. Preheat the skillet over medium heat. Add Chicken or turkey to skillet. Cook and stir for 1 to 2 minutes, or until heated. Add dressing to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Toss together spinach and cabbage. Add to skillet. Cook and stir about 1 minute until spinach starts to wilt. Add sliced radishes; toss to mix. Transfer to a salad bowl. If desired, garish with whole radishes and celery leaves. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)