Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Dry white wine

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1 tablespoon 15ml Black peppercorns

  4. 1 Lemon - halved

  5. 1 teaspoon 5ml Coriander seeds

  6. 1 Chicken breast - bone-in

  7. 1 Ripe mango - peeled (small)

  8. 1 Ripe papaya - peeled (small)

  9. 1 Watercress - - cleaned, stemmed

  10. Curry Mayonnaise

  11. 1/2 cup 118ml Mayonnaise

  12. 1/4 cup 59ml Sour cream

  13. 1 tablespoon 15ml Curry powder

  14. 1 tablespoon 15ml Shallots - finely-minced

  15. 1 teaspoon 5ml Honey

  16. 1/2 teaspoon 2 1/2ml White wine vinegar

  17. 1 Lime, juice of

  18. Salt to taste

  19. Freshly-ground black pepper to taste

  20. Garnish

  21. 2 Lime

  22. 1 tablespoon 15ml Chopped cilantro

Instructions Jump to Ingredients ↑

  1. In a small sauce pan, combine wine, salt, peppercorns, juice of 1/2 lemon and coriander seeds. Add the chicken breast and enough water to cover. Bring to a boil, reduce the heat and simmer for 15 minutes. Turn off the heat and allow to cool for 15 minutes.

  2. Meanwhile, make the dressing. In a bowl combine mayonnaise, sour cream, curry powder, shallots, honey, vinegar, lime juice, and season with salt and pepper. Slice the papaya and mango into wedges and squeeze the juice from the remaining lemon half.

  3. In a small bowl toss watercress with just enough dressing to coat the greens. Divide onto two entree plates. Arrange the papaya and mango on top of the greens and around the border of both plates. Remove chicken from the liquid and pat dry. Remove each breast from the bone and slice into 6 slices.

  4. Toss chicken with 2 tablespoons of dressing. Arrange atop the greens. Garnish with lime slices and chopped cilantro. Drizzle with additional dressing.


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