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