Recipe - Chicken Salad With Walnut Vinaigrette

From the Kitchen of
Lawrence & Cindy Kellie
2 Chicken breasts; whole
cooked, skinned and boned
4 Scallions; chopped
One half cup Walnuts; finely chopped
10 Basil leaves; about
One fourth cup Peanut or safflower oil
One half cup Walnut oil
One half cup Raspberry vinegar or to
taste
Coarse salt; to taste
Freshly ground pepper to
taste
Salad greens; watercress,
endive; red leaf lettuce,
radicchio; arugola, boston
lettuce
2 tablespoon Chives; chopped

From: J Martin jmartin@GLENNET.CA

Date: Tue, 9 Jul 1996 11:18:52 0400
Cut the chicken breasts into slivers and place in a mixing bowl. Add the
scallions, walnuts, and basil leaves, which have been torn into small
pieces. In a separate bowl, combine the oils and vinegar. Blend well and
season with the salt and pepper. Put the salad greens in a bowl and toss
with enough of the dressing to coat the leaves lightly. Arrange the leaves
on 4 individual plates. Arrange the chicken pieces on the greens. Stir the
chives into the remaining dressing and pour it over the chicken.

EATL Digest 8 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.