Touch Of Mint Chicken Salad

  • Yield: 4 servings


4-- skinless, boneless broiler-fryer chicken breast halves, cut into 1/2-inch strips
1/2cup fresh lime juice
2cloves cloves garlic, minced
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons olive oil
1-1/2cup peeled, chopped apple
1can (8 ounces) water chestnuts, sliced, drained
Yogurt-Mint Sauce
10-- after dinner butter mints
8ounces carton yogurt
1-1/2teaspoon poppy seed
1/2teaspoon ground ginger



  1. 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.  
  2. 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.