Title: Sunburst Chicken and Walnut Salad
Categories: Salad Poultry
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.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Southern Living 1993 Annual Recipes

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