----------------------------------CHICKEN----------------------------------
      4 ea Breasts, chicken, halves,

           -- broiler/fryer, boned,
           -- skinned
      2 tb Butter

      1 sm Cabbage, red, sliced into

           -- thin strips
      3 md Carrots, julienned

  2 1/2 c  Apples, Granny Smith,

           -- unpeeled, cubed
      2 c  Celery, diced

  1 1/2 c  Walnuts, chopped

           Orange, slices, peeled
           Kiwi, slices, peeled
-----------------------------LUSCIOUS DRESSING-----------------------------
    1/3 c  Vinegar, balsamic

    1/3 c  Honey

    1/4 c  Oil, olive

      2 tb Mustard, Dijon

  Chicken:
  ========
       In a saute 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.
       Cook:  Anna M. Sinsigalli, Forest Hill, Maryland
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
       :       Delmarva Poultry Industries, Inc.
       :       Georgetown, Delaware, 19947-9622