adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Summer chicken salad
0 Likes
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
A show-stopping salad loved by Taste.com.au members, described as "simply stunning" by joyanne.
Ingredients:
  • 750g chicken breast fillet, trimmed
  • 440g can pineapple pieces in natural juice
  • 4 sprigs thyme
  • 1 small brown onion, finely chopped
  • 10.00 gm mild curry powder
  • 20.00 gm mango chutney
  • 123.75 gm whole-egg mayonnaise
  • 1 butter lettuce, trimmed, washed, dried
  • 1 mango, peeled, cut into thin wedges
  • 1 avocado, peeled, sliced
  • 125.00 ml macadamia nuts, roughly chopped
Instructions:
  • Arrange chicken in a large frying pan, ensuring it's in a single layer. Pour pineapple juice over chicken. Set aside pineapple pieces. Sprinkle thyme over chicken. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 10 minutes. Remove from heat.
  • Let chicken cool in flavorful poaching liquid. Reserve 1/4 cup liquid. Slice chicken diagonally.
  • In a frying pan over medium heat, sauté the onion in oil until tender, about 3 to 4 minutes. Stir in curry powder and chutney. Remove from heat and mix in mayonnaise and reserved poaching liquid.
  • Gently tear lettuce leaves in half and arrange them on a platter. Top with sliced chicken, pineapple, mango, avocado, and macadamia nuts. Drizzle with dressing, season with salt and pepper, and serve.

Similar Recipes