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Tropical Chicken Salad

Source of Recipe


From "The Best of Gourmet, Volume I"



List of Ingredients



• 2 Tbsp honey
  
• 2 Tbsp minced peeled gingerroot
  
• ¼ tsp ground cardamom
  
• 3 Tbsp fresh lime juice
  
• ½ cup mayonnaise
  
• ½ cup plain yogurt, drained in a fine sieve for 15 minutes
  
• 2 whole skinless boneless chicken breasts, poached (procedure follows) and cut into 1-inch pieces (about 3 cups)
  
• 1 mango, peeled and chopped coarse, reserving a few chunks for garnish
  
• ½ honeydew melon, cut into balls with a ¾-inch melon-ball cutter, reserving a few balls for garnish
  
• 3 Tbsp minced fresh mint leaves
  
• Pita pockets for serving
  
• 1 bunch of watercress, coarse stems discarded
  






Instructions



1. In a bowl, whisk together the honey, the gingerroot, the cardamom, the lime juice, and salt and pepper to taste, and stir in the mayonnaise and the yogurt.
   
   
2. Add the chicken, the mango, the melon, and the mint leaves, toss the salad well, and transfer it to a portable container. (The salad may be made one day in advance, and kept covered and chilled.)
   
   
3. Garnish the salad with the reserved mango and the reserved melon, and serve it in the pita pockets with the watercress.
   
   Makes about 4 cups.
   
   ............
   
   TO POACH CHICKEN BREASTS
   
   • Whole boneless chicken breasts, halved
   • Chicken stock, canned chicken broth, or water
   
   In a skillet large enough to hold the chicken breasts in one layer, add enough stock to cover the chicken and bring it to a boil. Add the chicken and cook it at a bare simmer, turning it once, for 7 minutes. Remove the skillet from the heat, and let the chicken cool in the stock for 30 minutes.