Sunburst chicken and walnut salad

4 Servings

Ingredients

QuantityIngredient
cupWater
1mediumOnion; halved
1Stalk celery; halved
4Black peppercorns
4Skinned (4 oz.) and boned chicken breast halves
2tablespoonsCider vinegar
2teaspoonsHoney
½teaspoonDry mustard
½teaspoonDried tarragon
½teaspoonGrated orange rind
2Oranges; peeled and sectioned
8Lettuce leaves
2tablespoonsChopped 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