This is alte but delicious for any event. My neighbor gave me this recipe and I made it for a friends shower last sunner. It was the hit of the party! Everyone wanted the recipe. A little different, but very good. I used boneless chx breast. Millionaire Chicken Makes 4 main-dish servings 1 whole 2-to-3 pound chicken (or bone-in chicken breasts) 1/2 head iceberg lettuce (or other crisp salad green) Sauce A: 1/4 cup soy sauce 2 tablespoons honey 1 clove garlic, minced Sauce B: 3 tablespoons peanut or corn oil 2 scallions (green onions), chopped 4 nickel-size slices fresh ginger root, peeled and minced 1/2 teaspoon whole Sichuan peppercorns, slightly crushed 1/4 teaspoon crushed red pepper Garnishes: About 1/2 carton cherry tomatoes, for garnish 1 small can whole water chestnuts, for garnish Poach chicken in simmering water until done. Cool, remove skin and bones, and cut meat into bite-size pieces. Arrange over shredded lettuce on a large platter. Combine ingredients for Sauce A in a small bowl; mix well and let stand for at least five minutes. Meanwhile, combine the ingredients for Sauce B in a small saucepan; heat over low flame for about three minutes. Remove from heat and pour Sauce B into bowl containing Sauce A, mixing well. Pour mixture over chicken and lettuce. Garnish rim of platter, alternating cherry tomatoes and water chestnuts

I have had a spring salad from Hy-Vee and it reminded me of one that a friend made that had sweetened condensed milk in it. I wonder if you google it what you will find. Obviously you folks are from the midwest as I don't think Hy-Vee goes much out of the way. I am from Yankton, SD. Deanna

Thanks for the recipe - never heard of "kani" before.

This salad is worth making just to have the candied walnuts. You can substitute Stilton for the Blue cheese. Ann Home Cookin Chapter: Recipes From Thibeault's Table Pear Salad with Spicy Candied Walnuts ===================================== Salad Celia Source: JS Online 1/2 cup candied spiced walnuts (see recipe) 1 cup Zinfandel dressing (see recipe) 1/2 cup high-quality blue cheese, crumbled 1/2 pound assorted baby greens (arugula, baby frisee, baby lolla rossa) or mesclun mix Make candied spiced walnuts and Zinfandel dressing first. After the pears have been poached, cut them into quarters and slice each quarter into four slices. Fan the slices, forming a half moon, and place in the center of a plate. Toss the greens with enough of the dressing to coat the greens. Using too much will wilt the greens. Place the tossed greens in the crescent of the pear. Sprinkle with crumbled cheese and candied walnuts. Drizzle some of the remaining dressing around the perimeter of the greens. This salad could also be presented family-style with all the ingredients simply tossed together in a bowl and served on a platter. Makes 8 servings. Zinfandel dressing 1 1/2 cups Zinfandel (divided) 1/2 cup sugar 1 cinnamon stick, about 3 inches long 20 turns fresh ground pepper (about 1 teaspoon) 2 tablespoons kosher salt 2 Anjou pears, peeled and cored 2 tablespoons Dijon-style mustard 2 tablespoons champagne vinegar 1/2 cup canola oil Combine 3/4 cup Zinfandel, sugar, cinnamon stick, pepper and salt in a small pan and bring to a simmer. Simmer very slowly until the liquid thickens and becomes similar to a syrup. This will take 1 to 11/2 hours. If mixture reduces too fast, it will become bitter. Dressing can be done in advance to this point, then refrigerated. When ready to complete, add pears and return syrup to a simmer. Spoon liquid over them or turn them frequently. Pears are done when they are soft and easily pierced with a fork, about 45 minutes. Remove pears from the syrup and store in a covered container. Reserve the poaching liquid to finish the vinaigrette. Combine remaining 3/4 cup wine and reserved Zinfandel syrup and bring to a simmer. Reduce mixture by two-thirds. You should end up with about one-third cup. It should be thick and syrupy. Transfer mixture into a stainless steel bowl and whisk in mustard and vinegar. While continuously whisking, very slowly stream in canola oil. If this step is done too fast, the oil will not emulsify. Transfer to a covered container and refrigerate. Spicy candied walnuts 1 cup sugar (divided) 1/2 cup water 1/2 cup walnut halves 2 teaspoons cayenne pepper 2 teaspoons kosher salt 1 teaspoon black pepper Combine 1/2 cup sugar and water in a small saucepan and bring to a slow boil. Reduce to a simmer and add walnuts. Mix spices and remaining 1/2 cup sugar in a medium stainless steel bowl. When walnuts have begun to soften, after about 8 minutes, strain them out of the liquid and transfer them immediately to the spice mixture. Shake them around in the bowl until they have been completely covered with the mix. Sift them out of the spice blend, saving the spices for making this dish again or for another use. Transfer nuts to an airtight container, but do not refrigerate. Servings: 4 Exported from Home Cookin 5.2b (www.mountain-software.com)