Chicken, Mushroom & Papaya Salad
"This is a lovely combination of chicken and fruit with a mild curry dressing. Two firm but ripe peaches can be used instead of papaya. Note: For a picnic, pack mayonnaise mixture in a small plastic container and és remaining ingredients in a saiac bowl; toss with dressing at serving time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (280.5 g)
- Calories 538.2
- Total Fat - 15.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 106.4 mg
- Sodium - 679.6 mg
- Total Carbohydrate - 58.6 g
- Dietary Fiber - 0.6 g
- Sugars - 49.4 g
- Protein - 42.7 g
- Calcium - 49.2 mg
- Iron - 2.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Cook chicken in a microwave oven, on high for 6 minutes, just until tender; or barely cover with boiling water and simmer gently until tender and no longer pink inside, about 15 to 20 minutes. (For extra flavor, add a slice of onion, some parsley, a bay leaf and a few peppercorns to the cooking liquid.) Remove skin and bones and cut meat into l-inch cubes.
Step 2
Combine mayonnaise and curry powder. Just before serving, toss chicken, mushrooms and fruit with mayonnaise mixture. Serve on lettuce leaves if desired. Makes 6 servings.
Step 3
Note: For a picnic, pack mayonnaise mixture in a small plastic container and és remaining ingredients in a saiac bowl; toss with dressing at serving time.
Tips
No special items needed.
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