Summer Chicken Salad Plate
|Whole chicken breasts||36 Ounce (3 Pieces, 12 Ounces Each)|
|Water||2 Cup (32 tbs)|
|Iceberg lettuce head||1|
|Oranges||3 , pared and sectioned|
|Honeydew melon||1⁄2 Small, pared and cubed|
|Dressing||1⁄4 Cup (4 tbs) (Tangy Chef'S, Adjust Quantity As Needed)|
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.