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CATEGORY CUISINE TAG YIELD
Meats, Grains Sami Poultry, 1994 dccc, Finalist 6 Servings

INGREDIENTS

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
2 tb Butter
1 sm Cabbage, red, sliced into thin strips
3 md Carrots, julienned
2 1/2 c Apples, Granny Smith, unpeeled, cubed
2 c Celery, diced
1 1/2 c Walnuts, chopped
Orange, slices, peeled
Kiwi, slices, peeled
1/3 c Vinegar, balsamic
1/3 c Honey
1/4 c Oil, olive
2 tb Mustard, Dijon

INSTRUCTIONS

CHICKEN
LUSCIOUS DRESSING
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
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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