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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
1. Method.
2. -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.
3. 2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
4. 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.
5. 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.
6. Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
7. If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.
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