Serves 4 to 5
Summer is the time to combine chicken with strawberries, melon balls or other fruit in season flavoured with fresh mint to make a colourful, tasty salad.
- 2.5 to 3 lb (1.5 kg) small roasting chicken
- 1 onion and 1carrot, chopped
- 2 tsp (10 ml) salt
- 6 to 8 fresh strawberries, halved or quartered is strawberries are large
- Ripe melon, halved, seeds removed, small melon balls formed with melon baller
- Or, nectarine or peach or grapes if available, sliced
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) plain Greek yogurt
- 2 tsp (10 ml) lemon juice
- 2 tsp (10 ml) maple syrup or honey
- Salt and pepper to taste
- 4-5 tbsp (60-75 ml) coarsely chopped fresh mint leaves about 5 stalks
- Lettuce leaves used to plate the salad if desired
- Garnish: fresh mint leaves
- To cook the chicken, place in a saucepan just large enough to lay the chicken in the pot. Add 1 1/2 cups (375 ml) hot water with onion, carrot and salt; cover and cook gently for 1 to 1 1/2 hours. Remove chicken from water to cool; pull off skin and debone. Cut the chicken into 1-inch pieces and place in salad bowl .
- Use the melon baller to form melon balls and or mango balls.
- In a mixing bowl, combine mayonnaise, yogurt, lemon juice, honey or maple syrup, and season with salt and pepper. Fold into the chicken and fruit adding mint until well coated. Taste again for seasoning to add a little more if needed. If using lettuce, place the leaves on a platter to make a large cup to hold the salad or use the melon shell if available. Decorate with mint leaves.
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