Chicken Salad with Fruits and Nuts

By broots

If you have sour cream on hand, replace half the yogurt with it to give the salad an even more luxurious feel.

Ingredients

• 3 to 3 1/2 lb bone-in chicken pieces
• 1 small bunch flat-leaf parsley
• 1 bay leaf
• 2 tblsp mayonnaise
• 1/4 cup plain yogurt(I use sour cream)
• 4 1/2 tsp lemon juice
• 1 tsp honey
• 1 1/2 cups seedless green or red grapes, halved
• 1 large tart red apple, halved, cored, and cut into 1/2-inch dice
• 1 large ripe but firm Bartlett or Comice pear, halved, cored, and cut into 1/2-inch dice
• 1 cup pecan halves, toasted
• salt and freshly ground black pepper to taste
• NOTE: I add celery

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Put in the chicken, parsley and bay leaf and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 25 minutes for the breasts, 35-40 minutes for the thighs and legs. Remove the chicken and set it aside until cool enough to handle.

Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice and honey.

When the chicken has cooled, remove and discard the skin and bones. Dice the meat into 1/2-iinch pieces and add it to the bowl with the dressing, along with the grapes, apple, pear, and pecans. Toss together. Season with salt and pepper.