Summer chicken salad
Whether you are planning an elaborate menu or merely planning ahead for tomorrow Summer chicken salad. This recipe comes in many decades of enjoying it at kitchen. I find that adding a couple ingredients to your recipe adds thickness to what is usually dull. You might well be looking for lighter foods to produce along with your leftovers. Pleasant and mild Summer chicken salad perfect for post-vacation. The elements within this recipe receive your tongue pounding, and have become waist-friendly when you require a'bite' after a busy family holiday. Using several components as alternate options, this soup has been filled with a fall and spicy flavor which makes it tasty. The perfect Summer chicken salad to warm up you on cold winter months. Excellent for utilizing leftover. Serving size is also a significant factor in your diet. You ought to compare the sum of this food that you commonly eat into the serving size recorded on the label. Eating huge servings or portions can cause fat gain.
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How to make Summer chicken salad
Yield = 4Prep time: 0:25
Cook time: 0:15
Total time: 0:40
Ingredients
- 750g Lilydale Free Range Chicken Breast, trimmed
- 440g can pineapple pieces in natural 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 whole-egg 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
Method
- Step 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 minutes. Remove from heat.
- Step 2 Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
- Step 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.
- Step 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.
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