| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Chicken-sal, Meal, Sal |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Smoked chicken breast (12 ounces) |
| 2 |
|
Endives |
| 1/2 |
lb |
Haricots verts; ends snapped and strung |
| 2 |
tb |
Rice vinegar |
| 1 |
ts |
Dijon mustard |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Walnut oil |
| 2 |
tb |
Green onions |
|
|
Crumbled blue or goat's cheese cheese, optional |
|
|
Salt and pepper |
INSTRUCTIONS
Remove skin and fat from chicken and cut into bitesize strips or chunks and
set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam
haricots verts for 4 to 5 minutes or until just tender. Drain and refresh
under cold water; pat dry. Cut them on bias into 2 inch lengths.
In a small mixing bowl combine rice vinegar, mustard, vegetable oil and
walnut oil; adjust flavors and season with salt and pepper. Toss dressing
with chicken, endive and green beans. Season to taste with salt and pepper
and garnish with scallions and crumbled blue or goat's cheese. Serve with
corn bread.
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6611 Posted to MC-Recipe Digest
V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
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