Side Pannel
Sunburst Chicken and Walnut Salad
Sunburst Chicken and Walnut Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
