Sunburst chicken and walnut salad

4 Servings

Ingredients

Quantity Ingredient
1½ cup Water
1 medium Onion; halved
1 Stalk celery; halved
4 Black peppercorns
4 Skinned (4 oz.) and boned chicken breast halves
2 tablespoons Cider vinegar
2 teaspoons Honey
½ teaspoon Dry mustard
½ teaspoon Dried tarragon
½ teaspoon Grated orange rind
2 Oranges; peeled and sectioned
8 Lettuce leaves
2 tablespoons 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 ½ tablespoon walnutes.

Yield 4 servings.

Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #839 by L979@... on Oct 12, 1997

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