Chicken With Nectarine Makes Salad A Special Dish

There’s chicken salad, as in: “This chicken has been sitting in the refrigerator for three days, and it’s ready to walk unless we do something.”

Then there’s chicken salad that is destined to become a memorable meal. It’s the entree to serve to a best friend, special date or a mother-in-law.

The solution for tired, cooked chicken is simple. Tear the meat off the bone into bite-size pieces. Combine equal parts mayonnaise and partially drained salsa and add enough to the chicken to moisten and disguise it.

The recipe for perfect chicken salad, also called Thai-Inspired Chicken and Nectarine Salad, takes a little more effort.

First, cook the chicken just for this recipe; any leftovers dry enough to crack when bent aren’t good enough. And instead of the bland, dry chicken breast meat most recipes recommend, switch to richer, juicier chicken thighs, available skinned and boned at a premium price.

Second, use a little imagination with the flavorings. This salad uses mayonnaise as a base to carry the tastes of hot ginger root, sweet-tart nectarines, salty cashews and pungent fish sauce.

Third, present it with flair. Serve the salad in a cantaloupe half with some great French bread, or arrange it on the “company” dishes. This is what chicken salad should be.

Thai-Inspired Chicken and Nectarine Salad

10 ounces boneless, skinless chicken thighs (about 4 thighs)

1 cup chicken broth

2 (1/4-inch-thick) slices ginger root

1 garlic clove, smashed

1 very large nectarine, pitted and diced

1 jalapeno chile, cored, seeded and diced

1/4 cup shredded coconut, toasted (see note)

1 tablespoon minced lemon grass or 1 teaspoon grated lime peel

1/4 cup coarsely chopped cashews

3 tablespoons mayonnaise

1 teaspoon nam pla (fish sauce; see note)

1/2 teaspoon ground ginger

Salt, pepper

1 tablespoon chopped cilantro, optional

Trim fat from chicken. Place chicken in medium pan with chicken broth, ginger root and garlic. Cover and cook over medium-low heat until chicken is done, about 15 minutes.

Remove chicken from broth (broth can be discarded or strained and used for other purpose). Set chicken aside until cool enough to handle, then cut into bite-size chunks.

Meanwhile, combine nectarine, chile, coconut, lemon grass, cashews, mayonnaise and nam pla in salad bowl. Add chicken and ginger. Toss well. Season to taste with salt and pepper and toss again. Sprinkle with cilantro. Divide chicken salad between 2 plates.

Yield: 2 servings.

Note: To toast coconut, spread out on baking sheet. Toast at 350 degrees until coconut starts to turn brown, 5 to 10 minutes, stirring after 3 minutes. Remove coconut from baking sheet when done so it doesn’t burn.

Nam pla (Thai fish sauce) is available in Asian markets and in ethnic sections of some supermarkets. You can substitute 1/2 teaspoon soy sauce mixed with 1/2 teaspoon lemon juice.