| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Chicken-sal, Meal, Sal | 1 | Servings | |
INGREDIENTS
| 1 | lg | Smoked chicken breast (12 ounces) |
| 2 | Endives | |
| 1/2 | lb | Haricots verts; ends snapped and strung |
| 2 | tb | Rice vinegar |
| 1 | ts | Dijon mustard |
| 2 | tb | Vegetable oil |
| 1/4 | c | Walnut oil |
| 2 | tb | Green onions |
| Crumbled blue or goat's cheese cheese, optional | ||
| Salt and pepper |
INSTRUCTIONS
Remove skin and fat from chicken and cut into bitesize strips or chunks and set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2 inch lengths. In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goat's cheese. Serve with corn bread. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6611 Posted to MC-Recipe Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
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