Madeira chicken salad

Yield: 5 Lbs

Measure Ingredient
2½ pounds Chicken breasts, boneless and tenderloins
2 tablespoons Red wine vinegar, good quality
2 tablespoons Madeira, medium
1½ tablespoon Dijon mustard
1 teaspoon Thyme, dried
1 teaspoon Cumin, ground
½ teaspoon Cardamom, ground
½ teaspoon Salt
\N \N Black pepper, freshly ground, to taste
¾ cup Olive oil, virgin
½ pounds Apricots, chopped
4 \N Scallions, green and white parts, finely chopped

Place the chicken breasts in a large saute pan or casserole. Cover with water. Simmer over medium heat until cooked through. Remove from the water.

When cooled, cut into 1" cubes. Combine the remaining ingredients in a large bowl. Stir in the cooled chicken. Cover. Chill.

Posted to EAT-L Digest 31 Aug 96 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Sat, 31 Aug 1996 09:49:06 -0800

Similar recipes