Luscious chicken salad

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: ========

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

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