| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
|
|
=== FOR SALAD === |
| 1 |
|
Whole Boneless and skinless chicken breast |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Dried herb blend such as Italian |
|
|
Seasoning or Herbes de Provence |
| 1 |
pk |
Salad greens -; (10 oz) |
|
|
Including romaine and radicchio |
| 1/4 |
c |
Chopped walnuts |
| 1/3 |
c |
Crumbled blue cheese such as Danish |
|
|
Or Oregon blue |
| 1/3 |
c |
Dried cherries or cranberries |
|
|
Or golden raisins |
| 1 |
sm |
Rib Celery; very thinly sliced |
|
|
On the diagonal |
| 1 |
md |
Granny Smith apple; cored, and |
|
|
Cut in thin slices |
|
|
=== FOR DRESSING === |
| 1/2 |
c |
Bottled blue cheese dressing |
| 5 1/2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
To prepare the salad: Cut the chicken-breast halves in half crosswise. Then
cut into very thin strips. Toss with the lemon juice, olive oil and herb
blend. Set aside while preparing the rest of the salad. Wash hands after
handling raw chicken. Place the salad greens in a large bowl; add the
walnuts, blue cheese, dried cherries and celery. Refrigerate. To prepare
the dressing: Stir together the blue cheese dressing, lemon juice, salt and
pepper. Heat a large, nonstick skillet over medium-high heat. When the pan
is hot, add the chicken and saute quickly until golden and cooked through.
Put the chicken into the salad. Add the apple slices and dressing; toss
well. Serve immediately. Yields 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Courtesy of The Seattle
Times
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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