Chicken and Winter-Fruit Salad

Cooking Instructions

1 Lay a sheet of parchment paper or waxed paper on a baking sheet. Heat a small nonstick skillet over high heat. When hot, add the nuts and toss and stir constantly until they smell toasty, 1 to 3 minutes, depending on freshness. Quickly sprinkle the brown sugar and salt over the nuts, keeping them moving about 1 minute longer as the sugar melts. Immediately pour onto the paper and let cool completely before breaking apart.

2 Set the chicken breasts in a microwaveproof dish with the stock and wine. Cover well and place in the microwave on High for 10 minutes. Remove from the microwave and let cool slightly in the cooking liquid.

3 Dice the chicken and place in a bowl. Add the kiwifruits, tangerines, raisins, pears, and banana. Toss gently.

4 In a small bowl, stir together the mayonnaise, lemon juice, and curry powder. Add to the chicken mixture and stir gently to coat evenly. Add the sugared nuts and toss again to mix.

5 To assemble the salad, in a bowl, toss together the cabbage, spinach, and mustard greens. Divide among individual plates, to form beds. Spoon the salad on top, again dividing evenly. Serve at once.