Sunburst Chicken And Walnut Salad

Recipe Ingredients

1 1/2 cups	355ml	Water
1 cup	62g / 2.2oz	Onion - halved (medium)
1		Celery - halved
4		Black peppercorns
4		Skinned and boned chicken breast halves - (4 oz.)
2 tablespoons	30ml	Cider vinegar
2 teaspoons	10ml	Honey
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Dried tarragon
1/2 teaspoon	2.5ml	Orange rind - grated
2		Oranges - peeled, sectioned
8		Lettuce leaves
2 tablespoons	30ml	Chopped walnuts - toasted

Recipe 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 walnuts.

Source:
Southern Living 1993 Annual Recipes

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.