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