Curried Chicken Salad With Mango And Papaya

Recipe Ingredients

1/2 cup	118ml	Dry white wine
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Black peppercorns
1		Lemon - halved
1 teaspoon	5ml	Coriander seeds
1		Chicken breast - bone-in
1		Ripe mango - peeled (small)
1		Ripe papaya - peeled (small)
1		Watercress - - cleaned, stemmed
		Curry Mayonnaise
1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Sour cream
1 tablespoon	15ml	Curry powder
1 tablespoon	15ml	Shallots - finely-minced
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	White wine vinegar
1		Lime, juice of
		Salt to taste
		Freshly-ground black pepper to taste
		Garnish
2		Lime
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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