Ingredients
----CHICKEN----
4 breasts, chicken, halves, - broiler; /fryer, boned, - skinned
2 tablespoon butter
1 small cabbage, red, sliced into - thin st; rips
3 medium carrots, julienned
2 1/2 cup apples, granny smith, - unpeeled, c; ubed
2 cup celery, diced
1 1/2 cup walnuts, chopped
1 orange, slices, peeled
1 kiwi, slices, peeled
----LUSCIOUS DRESSING----
1/3 cup vinegar, balsamic
1/3 cup honey
1/4 cup oil, olive
2 tablespoon mustard, dijon
Cooking Directions:
Chicken: ========
In a saute pan, melt the butter over medium heat.
Add the chicken and cook, turning, around 10 minutes or until chicken is fork tender.
Remove the chicken; cool and cut into thin strips.
In a large bowl, mix together the chicken, cabbage, carrots, apples, celery and walnuts.
Luscious Dressing: ==================
Place all of the ingredients in a jar with a tight fitting lid;
Assembly: =========
Add dressing and toss lightly.
Cover and chill for about 1 hour.
Arrange on serving plates; garnish with orange and kiwi slices.
Cook: Anna M. Sinsigalli, Forest Hill, Maryland
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
poultry
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