Chicken salad with walnut vinaigrette

Yield: 4 Servings

Measure Ingredient
\N \N From the Kitchen of Lawrence & Cindy Kellie
2 \N Chicken breasts; whole cooked, skinned and boned
4 \N Scallions; chopped
½ cup Walnuts; finely chopped
10 \N Basil leaves; about
¼ cup Peanut or safflower oil
½ cup Walnut oil
½ cup Raspberry vinegar or to taste
\N \N Coarse salt; to taste
\N \N Freshly ground pepper to taste
\N \N Salad greens; watercress, endive; red leaf lettuce, radicchio; arugola, boston lettuce
2 tablespoons Chives; chopped

From: J Martin <jmartin@...> Date: Tue, 9 Jul 1996 11:18:52 -0400 Cut the chicken breasts into slivers and place in a mixing bowl. Add the scallions, walnuts, and basil leaves, which have been torn into small pieces. In a separate bowl, combine the oils and vinegar. Blend well and season with the salt and pepper. Put the salad greens in a bowl and toss with enough of the dressing to coat the leaves lightly. Arrange the leaves on 4 individual plates. Arrange the chicken pieces on the greens. Stir the chives into the remaining dressing and pour it over the chicken.

EAT-L Digest 8 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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