Title: Madeira Chicken Salad
Categories: None
Yield: 5 Lbs

2 1/2 lb Chicken breasts, boneless
-and tenderloins
2 tb Red wine vinegar, good
-quality
2 tb Madeira, medium
1 1/2 tb Dijon mustard
1 ts Thyme, dried
1 ts Cumin, ground
1/2 ts Cardamom, ground
1/2 ts Salt
Black pepper, freshly
-ground, to taste
3/4 c Olive oil, virgin
1/2 lb Apricots, chopped
4 Scallions, green and white
-parts, finely chopped

Place the chicken breasts in a large saute pan or casserole. Cover with
water. Simmer over medium heat until cooked through. Remove from the water.
When cooled, cut into 1" cubes. Combine the remaining ingredients in a
large bowl. Stir in the cooled chicken. Cover. Chill.

Posted to EAT-L Digest 31 Aug 96

From: Joel Ehrlich

Date: Sat, 31 Aug 1996 09:49:06 -0800