| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | 1994 dccc, Finalist, Poultry | 6 | Servings |
INGREDIENTS
| 4 | Breasts, chicken halves | |
| broiler/fryer boned | ||
| skinned | ||
| 2 | T | Butter |
| 1 | Cabbage, red sliced into | |
| thin strips | ||
| 3 | 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 | T | Mustard, Dijon |
INSTRUCTIONS
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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