| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
All newly t, Poultry, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless; skinless chicken breasts |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Dijon-style mustard |
| 2 |
tb |
Finely chopped shallots |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Crumbled blue cheese |
| 6 |
c |
Field greens |
| 2 |
lg |
Tomatoes; cut in chunks |
| 1 |
|
Avocado; cut in chunks |
| 3 |
sl |
Bacon; cooked, crumbled |
INSTRUCTIONS
Add just enough water to skillet to cover chicken. Bring to simmering. Add
chicken. Cover; simmer until cooked through, 15 minutes. Let cool
completely. Tear chicken into thin strips.
Prepare dressing: Combine vinegar, mustard, shallots, salt and pepper in
bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set
aside.
To serve: Arrange greens on platter with chicken, tomatoes, and avacado.
Top with bacon. Drizzle with dressing immediately.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997
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