posted by Dona 04-10-99 10:08 AM
Source:Fine Cooking magazine
Chicken Salad with Fruits and 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 minutes for the breasts, 35 to 40 minutes 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 and 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