CHICKEN 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

Chicken: ======== 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; Assembly: ========= 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