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Curried Chicken Salad with Mango and Papaya
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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 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.
Other Recipes from this Episode
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