Chicken Salad with Mango and Jerusalem Artichokes
Jerusalem artichokes contribute an earthy crispness when used raw, as in this light salad with poached chicken and sliced mango.
- Servings: 6
Source: Martha Stewart Living, November 2003
- 1 whole bone-in chicken breast (about 1 1/2 pounds), skinned and halved
- 1/2 cup rice-wine vinegar (not seasoned)
- 1 tablespoon grated fresh ginger
- 1 teaspoon sugar
- Coarse salt and freshly ground pepper
- 3 tablespoons canola oil
- 1 tablespoon dark sesame oil
- 1 mango, pitted, peeled, and thinly sliced lengthwise
- 3/4 pound Jerusalem artichokes (7 to 8 small), peeled and cut into 1/4-inch thick slices and reserved in cold water (drain and pat dry before using)
- 2 heads watercress, stems trimmed
- 1/4 cup lightly packed fresh mint leaves, torn if large
Place chicken in a large saucepan; cover with cold water. Bring to a boil; reduce heat, and simmer until chicken is cooked through, about 25 minutes. Drain; when cool enough to handle, pull meat from bones. Shred meat into large pieces.
In a large bowl, whisk together vinegar, ginger, and sugar; season with salt and pepper. Whisking, add canola and then sesame oil in a slow, steady stream; whisk until emulsified.
Add chicken, mango, and artichokes to vinaigrette; toss to combine. Fold in watercress and mint; serve immediately.