Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 2 tablespoons | Butter |
| 1 small | Cabbage, red, sliced into thin strips |
| 3 mediums | Carrots, julienned |
| ⅓ cup | Vinegar, balsamic |
| ⅓ cup | Honey |
| 2½ cup | Apples, Granny Smith, unpeeled, cubed |
| 2 cups | Celery, diced |
| 1½ cup | Walnuts, chopped |
| \N \N | Orange, slices, peeled |
| \N \N | Kiwi, slices, peeled |
| ¼ cup | Oil, olive |
| 2 tablespoons | Mustard, Dijon |
CHICKEN
LUSCIOUS DRESSING
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 From: Rob Stewart Date: 09-08-94