| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salad | 4 | Servings | |
INGREDIENTS
| From the Kitchen of | ||
| Lawrence & Cindy Kellie | ||
| 2 | Chicken breasts, whole | |
| cooked skinned and boned | ||
| 4 | Scallions, chopped | |
| 1/2 | c | Walnuts, finely chopped |
| 10 | Basil leaves, about | |
| 1/4 | c | Peanut or safflower oil |
| 1/2 | c | Walnut oil |
| 1/2 | c | Raspberry vinegar or to |
| taste | ||
| Coarse salt, to taste | ||
| Freshly ground pepper to | ||
| taste | ||
| Salad greens, watercress | ||
| endive red leaf lettuce | ||
| radicchio arugola | ||
| boston | ||
| lettuce | ||
| 2 | T | Chives, chopped |
INSTRUCTIONS
From: J Martin <jmartin@GLEN-NET.CA> Date: Tue, 9 Jul 1996 11:18:52 -0400 Cut the chicken breasts into slivers and place in a mixing bowl. Add the scallions, walnuts, and basil leaves, which have been torn into small pieces. In a separate bowl, combine the oils and vinegar. Blend well and season with the salt and pepper. Put the salad greens in a bowl and toss with enough of the dressing to coat the leaves lightly. Arrange the leaves on 4 individual plates. Arrange the chicken pieces on the greens. Stir the chives into the remaining dressing and pour it over the chicken. EAT-L Digest 8 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 929
Calories From Fat: 606
Total Fat: 68.4g
Cholesterol: 214.5mg
Sodium: 288mg
Potassium: 1284.7mg
Carbohydrates: 8.3g
Fiber: 4.1g
Sugar: <1g
Protein: 70.7g