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