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  • Curried Chicken Salad With Mango And Papaya

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    Curried Chicken Salad With Mango And Papaya
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Dry white wine
    • 1/2 tsp Salt
    • 1 Tbsp. Black peppercorns
    • 1 x Lemon halved
    • 1 tsp Coriander seeds
    • 1 whl Chicken breast, bone-in - (abt 1 1/2 lbs)
    • 1 sm Ripe mango peeled
    • 1 sm Ripe papaya peeled
    • 1 bn Watercress - (12 ounce) cleaned and stemmed
    • 1/2 c. Mayonnaise
    • 1/4 c. Lowfat sour cream
    • 1 Tbsp. Curry pwdr
    • 1 Tbsp. Finely-chopped shallots
    • 1 tsp Honey
    • 1/2 tsp White wine vinegar Juice of 1 lime Salt to taste Freshly-grnd black pepper to taste
    • 2 slc Lime
    • 1 Tbsp. Minced cilantro

    Directions

    1. In a small sauce pan, combine wine, salt, peppercorns, juice of 1/2 lemon and coriander seeds. Add in the chicken breast and sufficient water to cover. Bring to a boil, reduce the heat and simmer for 15 min. Turn off the heat and allow to cold for 15 min.
    2. Meanwhile, make the dressing. In a bowl combine mayonnaise, lowfat sour cream, curry pwdr, 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.
    3. In a small bowl toss watercress with just sufficient 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 Tbsp. of dressing. Arrange atop the greens. Garnish with lime slices and minced cilantro. Drizzle with additional dressing.
    4. This recipe yields 2 servings.

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