Food Network: Curried Chicken Salad with Mango and Papaya

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Curried Chicken Salad with Mango and Papaya
Recipe courtesy of Emeril Lagasse

Ingredients
1/2 cup dry white wine
1/2 teaspoon salt
1 tablespoon black peppercorns
1 lemon, halved
1 teaspoon coriander seeds
1 whole chicken breast (bone-in, about 1 1/2 pounds)
1 small ripe mango, peeled
1 small ripe papaya, peeled
1 bunch of watercress (12 ounces) cleaned and stemmed
Salt and pepper

For the Curry Mayonnaise:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon curry powder

1 tablespoon finely minced shallots
1 teaspoon honey
1/2 teaspoon white wine vinegar
Juice of 1 lime
2 slices of lime-garnish
1 tablespoon chopped cilantro

Directions
In a small sauce pan, combine wine, salt, peppercorns, juice of 1/2
lemon and coriander seeds. Add the chicken breast and enough water to cover. Bring to a boil, reduce
the heat and simmer for 15 minutes. Turn off the heat and allow to cool for 15 minutes. Meanwhile,
make the dressing. In a bowl combine mayonnaise, sour cream, curry powder, shallots, honey, vinegar,
lime juice, and season with salt and pepper. Slice the papaya and mango into wedges and squeeze the
juice from the remaining lemon half. In a small bowl toss watercress with just enough dressing to
coat the greens. Divide onto two entree plates. Arrange the papaya and mango on top of the greens
and around the border of both plates. Remove chicken from the liquid and pat dry. Remove each breast
from the bone and slice into 6 slices. Toss chicken with 2 tablespoons of dressing. Arrange atop
the greens. Garnish with lime slices and chopped cilantro. Drizzle with additional dressing.