Chicken Salad with Fruits and Nuts

posted by Dona 04-10-99 10:08 AM

Source:Fine Cooking magazine

Chicken Salad with Fruits & Nuts

3 to 3-1/2 lb. bone-in chicken pieces
1 small bunch flat-leaf parsley
1 bay leaf

2 Tbs. mayonnaise
1/4 cup plain yogurt
4-1/2 tsp. lemon juice
1 tsp. honey

1-1/2 cups seedless green or red grapes, halved
1 large tart red apple, halved, cored, 1/2-inch dice
1 large ripe but firm pear, halved, 1/2-inch dice
1 cup pecan halves, toasted
Salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil. Put in the chicken, parsley, and bay leaf and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 25 min. for the breasts, 35 to 40 min. for the thighs and legs. Remove the chicken and set it aside until cool enough to handle.

Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice, and honey.

When the chicken has cooled, remove and discard the skin and bones. Dice the meat into 1/2-inch pieces and add it to the bowl with the dressing, along with the grapes, apple, pear, and pecans.

Toss together. Season with salt and pepper.

Joanne Weir is a cooking teacher and cookbook author. Her most recent book is You Say Tomato (Broadway Books, 1998). Photos: Holly Stewart

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line