Chicken and Plum Salad
from Betty Crocker's New Choices Cookbook, p. 250
Fennel Seed Dressing:
1/4 cup dry white wine or apple juice
2 tbsp vegetable oil
1 tsp fennel seed
1 tsp sugar
1 tsp chopped fresh or 1/4 tsp dried rosemary leaves
1 tsp chopped fresh or � tsp dried tarragon leaves
1/2 tsp salt
Dash of ground red pepper (cayenne)
Shake all ingredients in a tightly covered container.
Salad:
Fennel Seed Dressing
4 skinless boneless chicken breast halves (about 1 lb)
2 tsp vegetable oil
4 plums, sliced
1 cup sliced celery (about 2 medium stalks)
2 cups small cauliflowerets
Lettuce leaves or bite-size pieces lettuce
Prepare dressing. Cook chicken breast halves (we used thighs; it^�s what I had on hand) in oil in 10-inch nonstick skillet about 6 minutes on each side or until juices run clear. Cool slightly; cut into thin slices. Toss plums, celery, cauliflowerets, and dressing in large bowl. Carefully stir in chicken. Cover and refrigerate at least 4 hours. Spoon onto lettuce leaves.
6 servings.
LYNDA SAYS: This recipe made nowhere near enough dressing for my liking, though it'd've been closer to the right amount without the "bed of lettuce" bit. I was a little skeptical of the fennel, but wound up liking the flavor twist it added. Not bad, but probably my least favorite dish this YumQuest. It was good the first time around but didn't last well in the fridge; it was
okay on Day Two but the plums' consistency was going. Thus: I recommend the salad and the flavor combinations, but don't make more than you'll want for a single meal, and either skip the lettuce or make substantially more dressing.
EMILY SAYS: I don't remember eating very much of this, but what I had was yummy. I wanted more plums, though. Or maybe less lettuce would have done the trick.