Hot Chicken & Apple Salad -

1/4 ts Pepper

4 (4 Oz.) Boned, Skinned

Chicken Breast Halves, Cut Into Bite Size 3 tb Unsweetened Apple Cider

1 c Diagonally Sliced Carrots

3 c (1/2 in.) Cubes Unpeeled

Granny Smith Apples (1 Lb.) 1/2 c (2 Oz.) Gorgonzola

Cheese Divided 2 ts Minched Shallots

2 tb White Wine Vinegar

4 c Torn Fresh Spinach

8 Inch Square Baking Dish; Microwave At High

30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High

6 To 7 Min., Stirring Every

3 Min. Drain Chicken & Set Aside.

2 Min. Stir in Apples; Microwave At High

1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving

2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken &

1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High

1 Min. Drizzle Over Chicken Mixture With Remaining

1/4 C. Cheese & Serve Warm. About 247 Cal. Per

1 &

1/2 C. Chicken Mixture,

1 C. Spinach &

1 T. Cheese. (Fat 6. Chol. 76.)