| 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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