• 20minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup(s) apple cider

  2. 2 tablespoon(s) fresh lemon juice

  3. 2 teaspoon(s) cornstarch

  4. 3 tablespoon(s) margarine or butter

  5. 1 pound(s) skinless, boneless chicken-breast halves , cut into 1-inch chunks

  6. 3/4 teaspoon(s) salt

  7. 3 stalk(s)

  8. celery , cut into 1-inch chunks

  9. 1 small onion , chopped

  10. 2 large Granny Smith apples , cored, and cut into 1-inch chunks

  11. 2 cup(s) (1/2 pound)

  12. seedless red grapes , each cut in half

  13. 1 bag(s) (5 to 6 ounces)

  14. baby spinach

  15. 1/2 cup(s) celery leaves

  16. 1/2 cup(s) walnuts , toasted

Instructions Jump to Ingredients ↑

  1. In small bowl, blend cider, lemon juice, and cornstarch; set aside.

  2. In nonstick 12-inch skillet, melt 1 tablespoon margarine over medium-high heat. Add chicken and 1/2 teaspoon salt; stir-fry 6 to 8 minutes or just until lightly browned and chicken loses its pink color throughout. With slotted spoon, transfer chicken to large bowl; keep warm.

  3. In same skillet, melt 1 tablespoon margarine. Add celery, onion, and remaining salt, and cook 6 to 8 minutes over medium heat or until vegetables are tender and lightly browned, stirring often. Transfer to bowl with chicken. To same skillet, add apples and grapes and stir-fry 5 minutes or until apples are tender-crisp. Transfer to bowl with chicken.

  4. Stir cider mixture and add to skillet; heat to boiling over medium-high heat, stirring. Boil 1 minute. Remove skillet from heat; stir in remaining 1 tablespoon margarine. Pour cider dressing into bowl with chicken mixture; toss to coat.

  5. Divide spinach among 4 dinner plates; top with chicken mixture and sprinkle with celery leaves and nuts.


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