Ingredients Jump to Instructions ↓

  1. 1/2 cup dry white wine

  2. 1/2 teaspoon salt

  3. 1 tablespoon black peppercorns

  4. 1 lemon, halved

  5. 1 teaspoon coriander seeds

  6. 1 whole chicken breast (bone-in, about 1 1/2 pounds)

  7. 1 small ripe mango, peeled

  8. 1 small ripe papaya, peeled

  9. 1 bunch of watercress (12 ounces) cleaned and stemmed Salt and pepper

  10. 1/2 cup mayonnaise

  11. 1/4 cup sour cream

  12. 1 tablespoon curry powder

  13. 1 tablespoon finely minced shallots

  14. 1 teaspoon honey

  15. 1/2 teaspoon white wine vinegar Juice of

  16. 1 lime

  17. 2 slices of lime-garnish

  18. 1 tablespoon 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. 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. 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. 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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