1 (2 pound) peeled and diced chicken breast meat
2 tablespoons olive oil
1 onion, chopped
1 carrot, sliced
2 small potatoes, peeled and cubed
3 cups sliced celery
1 cup sliced fresh mushrooms
1 cup chopped celery
1/2 cup chopped green onions
1 (8 ounce) can diced tomatoes with green chile peppers
1/2 cup sliced red bell peppers
1/2 cup chopped onion
1/2 cup chopped green bell pepper
salt and pepper to taste
1/2 cup mayonnaise
1/2 cup honey
1/4 teaspoon minced fresh ginger root
1 1/2 cups milk
1 teaspoon lemon juice
1 cup red wine
1 cup chopped, cooked chicken
1 cup chopped celery
1 1/2 cups chopped green bell pepper
In a small saucepan combine olive oil, onion, carrot, potatoes, celery, mushrooms, celery, mushrooms, celery, celery, mushrooms, celery, celery, mushrooms, celery, green peppers, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
While the chicken and vegetable mixture is simmering, mix mayonnaise and honey in a small bowl. Mix into the chicken mixture. Heat the wine cool. Mix in lemon juice and red wine.
When the chicken mixture is cool, stir in the mayonnaise mixture, celery and green bell pepper. Pour over the chicken and vegetable mixture, and toss to coat. Serve chilled.