Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Heads boston lettuce |
| 1 | Head red leaf lettuce |
| 1 small | Head belgian endive |
| 1 small | Head radicchio |
| 1 cup | Watercress; stems removed |
| 2 | Plum tomatoes; sliced |
| 1 cup | Button mushrooms; whole |
| 1 small | Cucumber, peeled & sliced in half moons |
| 2 tablespoons | Olive oil |
| ½ tablespoon | Cajun spice |
| ½ cup | Water |
| ½ cup | Red wine vinegar |
| ½ cup | White wine vinegar |
| ¼ cup | Lemon-lime soda or ginger ale |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Lemon juice |
| 6 | Black olives |
| ½ pounds | Mozzarella cheese cut in 1/2" cubes |
| 1 cup | Cauliflower; cut in 1/2" pieces |
| 1 cup | Broccoli; cut in 1/2" pieces |
| ¾ cup | Alfalfa sprouts |
| 2 pounds | Chicken breast, boneless |
| 2 tablespoons | Dijon mustard |
| ¼ teaspoon | Sugar |
| dash | Salt |
| pinch | Pepper |
| dash | Vegetable seasoning |
| 2 tablespoons | Red onion, diced |
| 2 tablespoons | Dill weed, fresh, minced |
STIR-FRIED CHICKEN
DILL VINAIGRETTE DRESSING
Recipe by: Cooking With Mickey-Gourmet Mickey Cookbook Vol II Wash Boston and red leaf lettuce, Belgian endive, radicchio, and watercress and pat dry. Tear greens and toss together in a large salad bowl. Arrange tomatoes, mushrooms, cucumber, black olives, mozzarella cheese, cauliflower, broccoli, and sprouts around outside of salad bowl on top of greens. Place stir-fried chicken in center of salad and toss with dill vinaigrette dressing.
STIR-FRIED CHICKEN
Cut chicken breast into ¼-inch strips. Heat olive oil in a large skillet and add chicken. Sprinkle with Cajun spice and saute chicken until tender and fully cooked.
Serve immediately.
DILL VINAIGRETTE DRESSING
In a stainless sttel or glass mixing bowl, combine first 8 ingredients and mix well. Season with salt, pepper, and vegetable seasoning. Add diced red onion and fresh dill and refrigerate until ready to use.
NOTES: From King Stefan's Banquet Hall in Fantasyland in MAGIC KINGDOM
: Park.