This tasty chicken salad has a hint of spice and is bound to become a family favourite.

Ingredients

• 750g chicken breast fillet
• 1tbsp mango chutney
• 1tbsp mild curry powder
• 1tbsp olive oil
• ½ cup mayonnaise
• 1 trimmed, washed and dried butter lettuce
• 440g can pineapple pieces in natural juice
• 1 peeled mango, sliced into thin wedges
• 1 peeled, sliced avocado
• 1 small finely chopped brown onion
• ½ cup roughly chopped macadamia nuts
• 4 thyme sprigs

Instructions

1. Place chicken in a single layer in a large pan and pour pineapple juice over the chicken, setting aside the pineapple pieces. Add thyme sprigs to chicken and bring to boil over a medium heat before reducing heat to low. Cover the pan and simmer for 10 minutes before removing from heat.
2. Set aside and allow the chicken to cool in poaching liquid before removing the chicken and reserving a ¼ cup of the liquid. Slice chicken diagonally.
3. Heat the oil in a frying pan over a medium heat and add the onion. Cook the onion for 3 to 4 minutes or until just soft and stir in chutney and curry powder. Remove pan from heat and stir through mayonnaise and reserved poaching liquid.
4. Tear lettuce leaves in half and arrange on a serving platter. Top with pineapple pieces, mango, avocado, sliced chicken and macadamia nuts before drizzling with dressing. Season to taste and serve.