Chicken and litchi salad

Prep Time: 35 minutes
Servings: 4 as a main course
Cooking Time: 10 minutes
  • 4 - chicken breast fillets
  • 100ml - flour
  • 2 - eggs, beaten
  • 100-200g - cashew nuts, chopped
  • 15ml - olive oil
  • 250g - Chinese noodles, cooked according to the package instructions
  • 10 - fresh litchis, pitted
  • 2 - avocados, cubed
  • - Asian baby salad
  • 2 - celery sticks, finely chopped
  • 1 - cucumber, cut in half moons
  • 200g - mangetout
  • - zest and juice of 1-2 limes
  • 15ml - fish sauce
  • 30ml - light soya sauce
  • 30ml - sesame oil
  • 1 - thumb-sized piece of ginger, cut into strips
  • 30ml - teriyaki sauce
  • 1 - red chilli, chopped
  • 1 - bunch of spring onions, chopped
  • 1 - bunch of fresh mint, chopped
This is a winning combination!

1 Cut the chicken into strips and roll it in the flour, eggs and then the nuts. Heat the oil in the frying pan over mild heat and fry the chicken in batches until cooked. Be careful the nuts don’t burn before the chicken is cooked!

2 Make the salad dressing Beat all the ingredients together and then test the sweet, sour and hot balance – then adjust to taste. Stir half of the dressing into the noodles. Place on a serving platter along with all the other ingredients and then drizzle the remaining salad dressing over the top. Serve immediately.

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