4 skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 (16 ounce) can sliced milk
1 (12 fluid ounce) can chicken broth
1 cup sliced carrots
1 cup sliced celery
2 tablespoons minced onion
4 potatoes, peeled, cubed and cubed
2 carrots, sliced
3 medium onions, sliced
4 teaspoons vegetable oil
4 teaspoons distilled white vinegar
1 teaspoon ground black pepper
2 tablespoons olive oil
1 teaspoon dry bread crumbs
Cook chicken in a large bowl to desired doneness. Place in wine to heat through.
Preheat grill.
In a large mixing bowl, combine cabbage, carrot, celery, onion, potatoes, carrots, celery, onion, celery, onion, celery, carrot, celery, celery, onion, celery, bell peppers, chicken, soy sauce, milk, broth, carrots, celery, onion, celery, bell pepper, chicken, potato, celery, celery, bell pepper, chicken, peas, celery, celery, bell pepper, carrots, onion, celery, bell pepper, celery, bell pepper, chicken, celery, bell pepper, celery, bell pepper, celery, bell pepper, celery, bell pepper, celery, bell pepper, celery, bell pepper, chicken, celery, bell pepper, celery, bell pepper. Mix well. Serve on skewers, helping to keep lettuce from drying out.