Chicken And Carambola Salad
Last updated 6/12/2012 1:13:29 AM. Recipe ID 41943. Report a problem with this recipe.
Title: Chicken and carambola salad
Yield: 6 Servings
250 g (9 oz.) chicken breast
2 c Water
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
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.
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