Categories: Gluten-Free, Salad

Ingredients

• 1/2 cup apple jelly
• 2 tablespoons soy sauce
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1 teaspoon finely shredded lemon peel
• 1 teaspoon grated fresh ginger
• 2 skinless, boneless chicken breast halves
• Nonstick cooking spray
• 1 medium apple, cored and sliced
• 1/6 cup chopped onion
• 1 cloves garlic, minced
• 1 tablespoons apple juice, apple cider, or chicken broth
• 5 cups prewashed spinach, stems removed
• Salt
• Ground black pepper

Directions

1. For the glaze:

2. In a small saucepan, combine apple jelly; soy sauce, thyme; lemon peel; and ginger. Heat and stir just until jelly is melted. Makes 2/3 cup.

3. For the salad:

4. Measure 1/4 cup of the Ginger-Apple Glaze.

5. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.

6. Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat.

7. Add apple, leek, and garlic; cook for 3 minutes.

8. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling.

9. Add spinach; toss just until wilted.

10. Season to taste with salt and pepper.

11. To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken.

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