In a non-stick skillet, combine the chicken breasts, 1/2 cup of apple juice, lemon juice, ground ginger, salt (if using), and pepper.

Heat the mixture over medium-high heat until it comes to a boil.

Reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the chicken is tender and cooked through.

Remove the cooked chicken from the skillet and set it aside.

In a small bowl, mix together the remaining 1/2 cup of apple juice and cornstarch until well combined.

Stir the cornstarch mixture into the skillet with the remaining cooking juices, scraping up any browned bits from the bottom of the skillet.

Cook, stirring constantly, until the sauce thickens.

Add the chopped red apples, sliced celery, raisins, sliced green onion, and lemon juice to the skillet.

Stir to combine and cook for an additional 2-3 minutes, or until the apples and celery are slightly softened.

Arrange the cooked chicken breasts on serving plates and spoon the Waldorf sauce over the top.