---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry, Finalist
       Yield: 6 servings
       4 ea Breasts, chicken, halves,
            -- broiler/fryer, boned,
            -- skinned
       2 tb Butter
       1 sm Cabbage, red, sliced into
            -- thin strips
       3 md Carrots, julienned
   2 1/2 c  Apples, Granny Smith,
            -- unpeeled, cubed
       2 c  Celery, diced
   1 1/2 c  Walnuts, chopped
            Orange, slices, peeled
            Kiwi, slices, peeled
 ---------------------LUSCIOUS DRESSING---------------------
     1/3 c  Vinegar, balsamic
     1/3 c  Honey
     1/4 c  Oil, olive
       2 tb Mustard, Dijon
        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;
        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