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Ingredients Jump to Instructions ↓

  1. 4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned

  2. 2 tb Butter

  3. 1 sm Cabbage, red, sliced into -- thin strips

  4. 3 md Carrots, julienned

  5. 2 1/2 c Apples, Granny Smith, -- unpeeled, cubed

  6. 2 c Celery, diced

  7. 1 1/2 c Walnuts, chopped Orange, slices, peeled Kiwi, slices, peeled --LUSCIOUS DRESSING--

  8. 1/3 c Vinegar, balsamic

  9. 1/3 c Honey

  10. 1/4 c Oil, olive

  11. 2 tb Mustard, Dijon

Instructions Jump to Ingredients ↑

  1. Chicken: == In a saute pan, melt the butter over medium heat. Add the chicken and cook, turning, around 10 minutes or until chicken is fork tender. Remove the chicken; cool and cut into thin strips. In a large bowl, mix together the chicken, cabbage, carrots, apples, celery and walnuts. Luscious Dressing: == Place all of the ingredients in a jar with a tight fitting lid; Assembly: == Add dressing and toss lightly. Cover and chill for about 1 hour. Arrange on serving plates; garnish with orange and kiwi slices. Cook: Anna M. Sinsigalli, Forest Hill, Maryland Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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