Title: Chicken and carambola salad
 Categories: None
      Yield: 6 Servings
 
    250 g  (9 oz.) chicken breast
      2 c  Water
      3    Cloves
      1 pn Salt
      1    Onion, sliced
      1    Carrot, sliced
      2    Carambola, sliced widthwise
      2 tb Honey
      1 tb Sugar
      1    Lemon, juice of
      5 tb Mayonnaise
           Coarsely ground white pepper
           -to taste
 
  The following is from this past week's Jerusalem Post Magazine
  section. Phyllis Glazer writes: "When choosing carambola ["star
  fruit"], look for those with wide ribs -- they tend to be sweeter. If
  they are slightly green, keep them at room temperature until they
  become a deep golden color and edges of the rib just begin to turn
  brown. If you get stuck with a more sour fruit, slice it and put in a
  bowl with equal parts of honey and sugar. Let it rest for an hour,
  covered, in the refrigerator before serving."
  
  Jerusalem Post Magazine, October 11, 1996, by Phyllis Glazer
  
  Cut the chicken into cubes. Put the cloves, salt, onion and carrot
  into the water and bring to a boil. Poach the chicken cubes for 5-7
  minutes.  Drain and chill.
  
  Mix together sugar and honey and add the carambola slices. Refrigerate
  covered for 1 hour.
  
  Mix the fruit with lemon juice, salt, mayonnaise, chicken and white
  pepper to taste.
  
  Serve immediately or cover and chill till serving.