New This Month

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


  1. 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.

  2. 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.

  3. Add chicken, mango, and artichokes to vinaigrette; toss to combine. Fold in watercress and mint; serve immediately.


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