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| Chicken Salad with Fruits & Nuts |
| This is what I call my bridal-shower chicken salad--it's bright and beautiful and feels oh so genteel. |
| If you have sour cream on hand, replace half the yogurt with it to give the salad an even more |
| 3 to 3-1/2 lb. bone-in chicken pieces |
| 1 small bunch flat-leaf parsley |
| 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 |
| 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 min. for the breasts, |
| 35 to 40 min. for the thighs and legs. Remove the chicken and set it aside until cool enough to |
| 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-inch |
| 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. |
| Joanne Weir is a cooking teacher and cookbook author. Her most recent book is You Say Tomato |
| (Broadway Books, 1998). Photos: Holly Stewart |
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