MARINADE:

1/4 c. frozen apple juice concentrate, thawed
2 tbsp. salad oil
2 tbsp. soy sauce
1 tbsp. white wine vinegar
1 tsp. dried savory, crushed
4 med. skinless, boneless chicken breast halves (12 oz.)

Place chicken breasts in a plastic bag in a shallow dish. In a small bowl combine marinade. Pour marinade over chicken, close bag. Refrigerate about 4 hours, turning once. Remove chicken, reserving marinade. Pat chicken dry with paper towels.

Place chicken on a rack of an unheated broiler pan. Broil about 4" to 6" from heat for 8 to 10 minutes or until tender, brushing occasionally with reserved marinade. Or grill chicken on an uncovered grill directly over medium hot coals for 20 to 25 minutes or until tender, turning once. Remove from heat, cut chicken into strips. Cover and chill 2 to 24 hours.

SALAD DRESSING:

3/4 c. mayo or salad dressing
1/4 c. apple juice concentrate
1/4 tsp. salt
1/4 tsp. pepper

In a small bowl combine mayo or salad dressing, apple juice concentrate, salt and pepper.

SALAD:

3 c. torn Romaine lettuce
2 c. torn red leaf lettuce
1/2 c. broken pecans or walnuts
1/3 c. red onion, cut into rings
2 med. apples, cored & sliced

In a large bowl combine lettuce, nuts and onion. Divide salad greens among 4 dinner plates. Arrange chicken and apples over salad greens. Drizzle with salad dressing mixture. Makes 4 main dish salads.