| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poult, Salads | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 | Onion, halved | |
| 1 | Stalk celery, halved | |
| 4 | Black peppercorns | |
| 4 | Skinned, 4 oz. and boned | |
| chicken breast halves | ||
| 2 | T | Cider vinegar |
| 2 | t | Honey |
| 1/2 | t | Dry mustard |
| 1/2 | t | Dried tarragon |
| 1/2 | t | Grated orange rind |
| 2 | Oranges, peeled and | |
| sectioned | ||
| 8 | Lettuce leaves | |
| 2 | T | Chopped walnuts, toasted |
INSTRUCTIONS
Combine first 4 ingredients in a large skillet, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place chicken in skillet; cover and simmer 10 minutes or until tender. Remove chicken, and let cool (discard vegetables and reserve broth for another use). Cut chicken into strips; set aside. Combine vinegar and next 5 ingredients, stirring with a wire whisk. Add orange sections; set aside. Line each salad plate with 2 lettuce leaves. Remove orange sections from dressing, and divide evenly among plates. Place chicken strips in dressing, and toss gently; divide strips evenly among plates. Drizzle remaining dressing evenly over salads; sprinkle each with 1/2 tablespoon walnutes. Yield 4 servings. Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 73.1mg
Sodium: 86.4mg
Potassium: 510.9mg
Carbohydrates: 17.9g
Fiber: 3.4g
Sugar: 13.3g
Protein: 28.7g