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Ingredientes
- 1Â 1/2 c. Water
- 1 med Onion, halved
- 1 stalk celery, halved
- 4 x Black peppercorns
- 4 x Skinned (4 ounce.) and boned chicken breast halves
- 2 Tbsp. Cider vinegar
- 2 tsp Honey
- 1/2 tsp Dry mustard
- 1/2 tsp Dry tarragon
- 1/2 tsp Grated orange rind
- 2 x Oranges, peeled and sectioned
- 8 x Lettuce leaves
- 2 Tbsp. Minced walnuts, toasted
Direcciones
- Combine first 4 ingredients in a large skillet, and bring to a boil. Cover, reduce heat, and simmer 10 min. Place chicken in skillet; cover and simmer 10 min or possibly till tender. Remove chicken, and let cold (throw away 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 in orange sections; set aside.
- Line each salad plate with 2 lettuce leaves. Remove orange sections from dressing, and divide proportionately among plates. Place chicken strips in dressing, and toss gently; divide strips proportionately among plates. Drizzle remaining dressing proportionately over salads; sprinkle each with 1/2 Tbsp. walnutes.
- Yield 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 12 | 21% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 332mg | 9% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.85g | 3% |
| Protein 2.45g | 4% |
