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Citrus Chicken Salad


11 oz white cabbage, finely sliced
11 oz carrots, very finely sliced
1 shallot, chopped
2 sticks celery, cut into fine matchsticks
zest and juice of 1 orange
4 tablespoon sunflower oil
1 tsp Dijon mustard
salt and freshly ground black pepper

For the chicken salad:
6 boneless cooked chicken breasts, skinned and cut into chunks
2 oranges, peeled and segmented
juice of 1 orange
2 limes, peeled and segmented
2 tablespoon clear honey
2 tablespoon olive oil
1 tablespoon chopped fresh tarragon

Mix together the sliced cabbage, carrot, shallot, celery, orange juice and zest, sunflower oil, mustard, salt and freshly ground black pepper. Leave the coleslaw mixture to stand for about 10 mins.

Meanwhile, stir together all the ingredients for the chicken salad. To serve, put a large spoon of coleslaw on each plate and set the chicken salad at the side. You can serve this dish with a green salad if you wish.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.