| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salads, Poult |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
md |
Onion; halved |
| 1 |
|
Stalk celery; halved |
| 4 |
|
Black peppercorns |
| 4 |
|
Skinned (4 oz.) and boned chicken breast halves |
| 2 |
tb |
Cider vinegar |
| 2 |
ts |
Honey |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Dried tarragon |
| 1/2 |
ts |
Grated orange rind |
| 2 |
|
Oranges; peeled and sectioned |
| 8 |
|
Lettuce leaves |
| 2 |
tb |
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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