Title: Chicken Salad with Walnut Vinaigrette
Categories: Salad
Yield: 4 Servings

From the Kitchen of
-Lawrence & Cindy Kellie
2 Chicken breasts; whole
-cooked, skinned and boned
4 Scallions; chopped
1/2 c Walnuts; finely chopped
10 Basil leaves; about
1/4 c Peanut or safflower oil
1/2 c Walnut oil
1/2 c Raspberry vinegar or to
-taste
Coarse salt; to taste
Freshly ground pepper to
-taste
Salad greens; watercress,
-endive; red leaf lettuce,
-radicchio; arugola, boston
-lettuce
2 tb Chives; chopped

From: J Martin

Date: Tue, 9 Jul 1996 11:18:52 -0400
Cut the chicken breasts into slivers and place in a mixing bowl. Add the
scallions, walnuts, and basil leaves, which have been torn into small
pieces. In a separate bowl, combine the oils and vinegar. Blend well and
season with the salt and pepper. Put the salad greens in a bowl and toss
with enough of the dressing to coat the leaves lightly. Arrange the leaves
on 4 individual plates. Arrange the chicken pieces on the greens. Stir the
chives into the remaining dressing and pour it over the chicken.

EAT-L Digest 8 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.