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Delicious Chicken & Litchi Salad

Prep Time
15 mins

Cook Time
35 mins

Serves
6 people

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

Ingredients

Chicken

  • 1 kg chicken breasts fillets
  • salt and pepper
  • Olive oil

Curry Sauce

  • Olive Oil
  • 2 small onions chopped
  • 2 - 3 T roasted curry powder
  • 1t ground Cumin
  • Zest and juice of one lemon
  • ½ cup good quality mayonnaise
  • ½ double cream Yoghurt


Dressing

  • 1 large can Litchis drained (keep syrup).
  • 2T Poppy Seeds
  • 80ml Lime Juice
  • 2T Thai fish sauce
  • 3 T canola Oil

Method

Chicken

  • Season the chicken with salt and pepper.
  • Arrange in a single layer in a roasting pan.
  • Drizzle with oil and bake for 30 min

Curry Sauce

  •  Heat a little oil in a pan and stir-fry the onions until soft.
  • Add the curry powder and cumin and mix.
  • Remove from head and stir in the rest of the sauce ingredients.
  • Add chicken mix and Chilli.


Dressing

Mix 80 ml of the litchi syrup with the rest of the ingredients (except the Lychees).

Plating

  • 30g Rocket
  • 1 -2 Celery stick sliced into strips with potato peeler.
  • 1 green apple, thinly sliced.
  • 1 large handful of walnuts chopped.
  • 3 tomatoes cut in quarters.

Method

  • Add litchis to the chicken and gently mix.
  • Arrange the rocket, celery and apple on a platter and drizzle a little of the dressing.
  • Spoon the chicken mixture on top and scatter the walnuts over.
  • Serve Cold

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This article was printed from Home-Cooking-Haven.com.com

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