Yield: 4 Servings
|\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, .