Summer Chicken Salad

This salad is amazing, fresh and delicious, and summery with mango and pineapple mixed through it.  Again, you can substitute the chicken with tofu strips, and leave the meaty bit of the dressing to make it acceptable to the non meat eaters.  I was so worried at first when she announced she didn't want to eat meat, but it's not going too badly at all.

Summer Chicken Salad

Ingredients

750g chicken breast

440g can of pineapple pieces (juice not syrup)

1 small brown onion finely chopped

1 tbsp mild curry powder

1 tbsp mango chutney

1/2 cup whole egg mayonnaise

1 butter lettuce

1 mango peeled and sliced

1 avocado peeled and sliced

1/2 cup macadamia nuts

4 sprigs lemon thyme

1 tbsp olive oil

Method

Poach chicken in pineapple juice with thyme.

When cooked, set aside and reserve 1/4 cup of poaching liquid

Slice chicken diagonally across grain

Fry onion in oil, add curry powder, and cook for 30 seconds till aromatic, add mango chutney.  Remove from heat, add reserved poaching liquid and mayonnaise.

Tear up lettuce and put it in a bowl, mix in avocado and mango and sliced chicken (or tofu)

Pour over dressing, and toss.  Sprinkle with macadamias.

This is another one from the old recipe book, such a winner.