Yield: 6 servings
|4 eaches||Breasts, chicken, halves, broiler/fryer, boned, skinned|
|1 small||Cabbage, red, sliced into thin strips|
|3 mediums||Carrots, julienned|
|⅓ cup||Vinegar, balsamic|
|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|
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