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Jerusalem artichokes contribute an earthy crispness when used raw, as in this light salad with poached chicken and sliced mango.

Martha Stewart Living, November 2003

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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