Sunburst chicken and walnut salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1 | medium | Onion; halved |
| 1 | Stalk celery; halved | |
| 4 | Black peppercorns | |
| 4 | Skinned (4 oz.) and boned chicken breast halves | |
| 2 | tablespoons | Cider vinegar |
| 2 | teaspoons | Honey |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Dried tarragon |
| ½ | teaspoon | Grated orange rind |
| 2 | Oranges; peeled and sectioned | |
| 8 | Lettuce leaves | |
| 2 | tablespoons | Chopped walnuts; toasted |
Directions
Combine first 4 ingredients in a large skillet, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place chicken in skillet; cover and simmer 10 minutes or until tender. Remove chicken, and let cool (discard vegetables and reserve broth for another use). Cut chicken into strips; set aside.
Combine vinegar and next 5 ingredients, stirring with a wire whisk. Add orange sections; set aside.
Line each salad plate with 2 lettuce leaves. Remove orange sections from dressing, and divide evenly among plates. Place chicken strips in dressing, and toss gently; divide strips evenly among plates. Drizzle remaining dressing evenly over salads; sprinkle each with ½ tablespoon walnutes.
Yield 4 servings.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #839 by L979@... on Oct 12, 1997