Free Recipe Sunburst Chicken and Walnut Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Sunburst Chicken and Walnut Salad Recipe
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
Sunburst Chicken and Walnut Salad Preparation
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
Cooking Temperature:
Recipe Serves: 4
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