• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sunburst Chicken and Walnut Salad

  • Recipe Submitted by on

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.

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