Superb Chicken Salad
Ready In: 30 mins
Serves: 4-6
Ingredients
- 750 g chicken breast fillets, trimmed
- 440 g pineapple chunks in juice
- 4 sprigs thyme
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 tablespoon mild curry powder
- 1 tablespoon mango chutney
- 1⁄2 cup mayonnaise
- 1 butter lettuce, trimmed, washed, dried
- 1 mango, peeled, cut into thin wedges
- 1 avocado, peeled, sliced
- 1⁄2 cup macadamia nuts, roughly chopped
Directions
- Method.
- -1. Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken. Set pineapple pieces aside. Add thyme to chicken. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 10-12 minutes. Remove from heat.
- 2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
- 3. Heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder and chutney. Remove from heat. Stir through mayonnaise and reserved poaching liquid.
- 4, Tear lettuce leaves in half. Place onto a serving platter. Top with sliced chicken, pineapple pieces, mango, avocado and macadamia nuts. Drizzle with dressing. Season with salt and pepper. Serve.
- Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
- If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.
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