Summer Chicken Salad Plate Recipe
Ingredients
| 3 whole chicken breasts (about 12 ounces each) | ||
| Water | 2 Cup (16 tbs) | |
| Onion slice | 1 | |
| Few celery tops | ||
| Salt | 1 Teaspoon | |
| Iceberg lettuce head | 1 | |
| 3 oranges, pared and sectioned | ||
| Honeydew melon | 1/2 Small, pared | |
| Watercress | ||
| Tangy Chef's Dressing | ||
Directions
1. Combine chicken breasts with water, onion, celery tops and salt in a large saucepan; cover. Simmer 20 minutes, or till tender.
2. Remove from broth; cool; pull off skin; take meat from bones. Chill meat; slice thin. (Strain broth and chill for soup or gravy.)
3. Place lettuce leaves on 6 serving plates; arrange chicken, orange sections and melon cubes on each; garnish with watercress. Serve with Tangy Chef's Dressing.
2. Remove from broth; cool; pull off skin; take meat from bones. Chill meat; slice thin. (Strain broth and chill for soup or gravy.)
3. Place lettuce leaves on 6 serving plates; arrange chicken, orange sections and melon cubes on each; garnish with watercress. Serve with Tangy Chef's Dressing.
Chef
