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CATEGORY CUISINE TAG YIELD
Meats, Grains Salads, Poult 4 Servings

INGREDIENTS

1 1/2 c Water
1 md Onion; halved
1 Stalk celery; halved
4 Black peppercorns
4 Skinned (4 oz.) and boned chicken breast halves
2 tb Cider vinegar
2 ts Honey
1/2 ts Dry mustard
1/2 ts Dried tarragon
1/2 ts Grated orange rind
2 Oranges; peeled and sectioned
8 Lettuce leaves
2 tb Chopped walnuts; toasted

INSTRUCTIONS

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 1/2 tablespoon walnutes.
Yield 4 servings.
Recipe by: Southern Living 1993 Annual Recipes
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997

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