| 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 |
tb |
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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