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Mango Chicken Salad

3 large bone-in chicken breast halves, about 2 1/2 pounds
1 cup homemade chicken stock
2 bay leaves
6 black peppercorns
2 tablespoons mayonnaise
1/4 cup plain yogurt
3 tablespoons mango chutney
1 teaspoon curry powder
1 tablespoon finely chopped fresh parsley
Kosher salt to taste
2 large ripe mangoes
1 large celery rib, diced
1 1/2 cups green grapes, sliced in half
Mixed field greens, about 6 ounces
Peanuts for garnish (optional)

Place the chicken in a saucepan, and add the stock, bay leaves, and peppercorns. Pour in enough water to just cover the chicken. Bring to a simmer. cover and poach until just cooked through (about 15 to 20 minutes).

Combine the mayonnaise, yogurt, chutney, curry powder, and parsley in a small bowl. Stir together to blend, season with salt, cover, and refrigerate. Drain the poached chicken breasts, and put aside until cool enough to handle.

When cooled, remove and discard the skin and bones from the chicken breasts. Chop the meat into bite-size chunks.

Cut the flesh of one mango into bite-size chunks, and slice the flesh of the remaining mango into thin wedges. In a large bowl, combine the chicken with the celery, grapes and mango chunks. Add the reserved dressing and toss to coat evenly. Cover and refrigerate until ready to serve.

At serving time, divide the field greens among four plates and top them with mango slices and the chicken salad. Garnish with nuts, if desired. Serves 4.

Sunday, April 15, 2001

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