Superb Chicken Salad

Name: Superb Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 750 g chicken breast fillets, trimmed; 440 g pineapple chunks in 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 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

Submitted by MissMaggie

"I had this at a friend's place and she doesn't remember where she got it from - but it is truly delicious. I have made it twice so far and each time my guests have inhaled it and raved about it. Serves 4-6. Cooking time does not include the time for allowing the chicken to cool."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 4-6

ingredients

750 g chicken breast fillets, trimmed
440 g pineapple chunks in 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 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

directions

Method.
-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 10-12 minutes. Remove from heat.
2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
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.
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.
Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.

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RECIPE SUBMITTED BY

MissMaggie

<img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026"> Okay -- it is quite interesting to have to talk about one"s self -- and so hard to be humble::)) I was born in Australia. I am one of 9 kids -- actually right in the middle which makes me the most interesting and cool as well as the one who has "it all together"::)) - or at least I think so! Now that I am retired, I love to cook. No more do I get home around 8.30 at night and think -- Oh hell, I have to cook dinner. I belong to the most amazing family. My Mum -- who passed away in July 2008 at the ripe old age of 90 always used to say -- "keep the family together" -- and we do. It is so easy to pick up the phone and tell my siblings I love them. I am lucky that a lot of my friends are great cooks, so we often swap recipes. I am exceedingly jealous of those who are 'natural' cooks and don't need a recipe. I am the opposite. Besides cooking, I like the theatre, music, gardening, trying to paint -- another thing that doesn't come naturally -- and meeting people. My DH was born in America and together we have two toy poodles -- Elliott & Connery -- a cat named NUC (passed away March 2009) -- four chickens and a few koy fish. DH is GRADUALLY taking an interest in my vegetable garden - one can only live in hope::))

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