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6 servings
suggest servings
| 4 | each | chicken breast halves, boneless and skinless | broiler/fryer, boned,, skinned |
| 2 | tablespoons | butter | |
| 1 | each | cabbage | small, red, sliced into thin strips |
| 3 | each | carrots | medium julienned |
| 2 1/2 | cups | apples | granny smith,, unpeeled, cubed |
| 2 | cups | celery | diced |
| 1 1/2 | cups | walnuts | chopped |
| 1 | x | orange | slices, peeled |
| 1 | x | kiwi fruit | slices, peeled |
| Luscious dressing | |||
| 1/3 | cup | vinegar | balsamic |
| 1/3 | cup | honey | |
| 1/4 | cup | vegetable oil | olive |
| 2 | tablespoons | prepared mustard | dijon |
Chicken:
In a sauté 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.
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 205mg | 9% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 8.0g | 30% |
| Sugars 23.0g | |
| Protein 28.0g | 56% |
| Vitamin A | 111% | Vitamin C | 98% | |
| Calcium | 12% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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