Title: Sunburst Chicken and Walnut Salad
Categories: Salads, Poult
Yield: 4 Servings

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

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