Amazingly Wonderful Chicken Salad |
(serves 4) |
Ingredients:
|
| 4 | skinned | chicken breasts, poached or steeped* |
| 1 | cup | thinly sliced celery |
| 1/2 | cup | chopped green onions, including tops |
| 1 | cup | seedless red or green grapes (cut in half if they're large) |
| 1 | cantaloupe, | quartered |
| 1/4 | cup | chopped fresh mint |
| 1/3 | cup | chopped pistachio nuts |
For the dressing |
| 3/4 | cup | fat-free plain yogurt |
| 1/4 | cup | lite mayonnaise |
| 3 | tablespoons | Major Grey Chutney |
| 1/2 | tsp | curry powder (or not -- you can substitute cumin) |
| 1 | pinch | salt and pepper to taste |
|  |
Method: |
| To steep the chicken breasts, bring 3 quarts of water to a boil and add them to the water; return to boiling. |
| Then, if you're not living in the stratosphere like Taos, NM (8,000 ft), cover the pot and take it off the heat, and let the chicken steep in the hot water for 30 minutes. |
| Check it by cutting the thickest part; if it's still pink, return it to the hot water and cover for another 15-20 minutes. |
| If you ARE living in the stratosphere, let it boil for about 5-7 minutes before taking it off the heat. |
| In any case, steeped chicken doesn't heat up your kitchen in summer, AND it results in very tender meat. |
| Shred the cooled chicken breasts into a medium bowl with your fingers (the dressing clings better to the uneven surfaces). |
| Add celery, onions and grapes. |
| Toss with chutney dressing. |
| Quarter and seed the cantaloupe. |
| Spoon equal portions of chicken salad over cantaloupe slices, and top with pistachios and fresh mint. |
| Provided by {nan} |
