Chicken, Mushroom & Papaya Salad Recipe

"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

Metric US

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Ingredients

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1 1/2 pounds chicken breasts
1 cup mayonnaise
2 teaspoons Curry powder
1/2 pound mushrooms, thinly slices

1 papaya, peeled, seeded and cut into cubes
1 honeydew melon, cut in cubes or balls-
Lettuce (optional)

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.