| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Asian |
April 1995 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Water |
| 2/3 |
c |
Dried lentils |
| 3 |
tb |
Fresh lemon juice |
| 3 |
tb |
Plus 1 teaspoon olive oil |
| 2 |
lg |
Skinless boneless chicken breast halves |
| 2 |
ts |
Curry powder; (generous) |
| 2/3 |
c |
Canned low-salt chicken broth |
| 1 |
c |
Cauliflower florets |
| 3/4 |
c |
Fresh or frozen peas |
| 2 |
sm |
Tomatoes; seeded, diced |
| 1 1/4 |
c |
Diced English hothouse cucumber |
| 2 |
|
Green onions; sliced |
| 3 |
tb |
Sour cream |
| 2 |
tb |
Chopped fresh mint |
| 2 |
lg |
Bunc watercress; trimmed |
| 1 |
|
Asian pear* or Bartlett pear; peeled, cored, |
|
|
; diced |
| 1 |
lg |
Tomato; cut into wedges |
|
|
Fresh mint sprigs |
INSTRUCTIONS
* Asian pears are also called Chinese pears and apple pears.
Available in the produce section of many supermarkets.
Bring 3 cups water and lentils to boil in heavy medium saucepan.
Reduce heat to medium-low, cover and simmer until lentils are tender,
but still retain shape, about 20 minutes. Drain well. Transfer
lentils to large bowl. Mix in 1 tablespoon lemon juice and 1
tablespoon oil. Cover and refrigerate.
Rub chicken breasts on both sides with curry powder. Season with salt
and pepper. Heat 1 teaspoon olive oil in heavy large skillet over
medium-high heat. Add chicken breasts to skillet and cook until
golden brown and cooked through, about 5 minutes per side. Transfer
chicken to plate and refrigerate until well chilled.
Add chicken broth to same skillet and bring to boil. Add cauliflower
and peas and cook over high heat until vegetables are crisp-tender
and most of liquid has evaporated, about 5 minutes. Add mixture to
lentils.
Cut chicken into 1/2-inch cubes and add to lentils along with any
accumulated juices. Mix in diced tomatoes, diced cucumber, sliced
green onions, sour cream and chopped fresh mint. Season salad to
taste with salt and pepper. cover and refrigerate until well chilled,
about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
Toss watercress with remaining 2 tablespoons lemon juice and 2
tablespoons oil. Season to taste with salt and pepper. Mix pear into
chicken salad. Mound chicken salad in center of 4 plates. Surround
with watercress. Garnish salad with tomato wedges and mint sprigs and
serve.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 909 Calories (kcal); 15g Total Fat; (14% calories from
fat); 98g Protein; 102g Carbohydrate; 156mg Cholesterol; 282mg Sodium
Food Exchanges: 5 Grain(Starch); 10 1/2 Lean Meat; 4 Vegetable; 1/2
Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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