In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well.
Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 45mg||14 %|
|Sodium 223.6mg||8 %|
|Potassium 473.5mg||12 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 19.3g|
|Protein 21.8g||31 %|
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Calories per serving: 267
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