Litchi and chicken salad

By admin
12 January 2012

Christine Folly of Uvongo sent this outstanding recipe. A hint of curry gives the dressing extra flavour. We made a healthier version by steaming the chicken, reducing the amount of mayonnaise and using yoghurt instead of cream.

Serves 4

Preparation time: 15 min

Cooking time: 7 min

15 ml (1 T) oil

1 onion, finely chopped

3 cloves garlic, crushed

5 ml (1 t) curry powder

1 large can (565 g) litchis, drained and syrup reserved

15 ml (1 T) chutney (optional)

125 ml (½ c) good-quality mayonnaise

250 ml (1 c) plain yoghurt

750 g (4) chicken breast fillets

salt and pepper

juice and grated rind of

1 lemon

cos lettuce and rocket leaves

Heat the oil and stir-fry the onion and garlic until soft. Stir in the curry and heat briefly.

Add the litchi syrup and mix well. Bring the mixture to the boil and simmer to reduce and until it’s fragrant.

Stir in the chutney (if using), mayonnaise and yoghurt.

Season the chicken with salt, pepper, the lemon juice and rind. Steam for 7 minutes or until tender.

Shred the chicken with a fork and mix with the dressing and litchis.

Arrange the lettuce leaves on a serving platter and spoon the chicken mixture on top. Scatter the rocket leaves over the salad.

Photograph: David Briers

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