This chicken salad has an Asian twist. Grilled chicken is tossed with oranges, spring onions, snow peas and lychees and then drizzled with of creamy peanut dressing. What a treat for your heart and your taste buds!
1 medium sized cos lettuce
150g snow peas
1 x 410g can lychees, drained and halved
1 large orange, peeled and cut into sections
1 red plum, stoned and sliced
4 spring onions, thinly sliced
375g chicken breast fillets
Creamy peanut dressing
1/3 cup reduced-fat mayonnaise
3 tablespoons creamy peanut butter
1 garlic clove, finely chopped
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Trim, rinse, dry and finely shred the lettuce and place in a bowl. Trim the snow peas, cut in half and add them to the bowl. Add the lychees, orange, plum and spring onions and toss to combine.
Coat a heavy-based frying pan with non-stick cooking spray and set over medium-high heat until hot, about 2 minutes. Fry the chicken breast fillets until cooked through, about 4 minutes on each side.
To make the dressing, whisk the mayonnaise, peanut butter and garlic in a small cup. Cut the chicken diagonally into thin slices and add the strips to the bowl. Just before serving, drizzle the salad with the dressing and toss to coat.
This salad works with many types of cooked lean meat and seafood. In place of the chicken, cook the same amount of boneless lamb, turkey breast, pork fillet, beef fillet or large prawns.
Loved this one... had to add water to sauce to make it 'drizzle'.. and I threw in a handful of fresh mint leaves from the garden.. Oh, and as plums are out of season here, I added a pear which was delicious.
It was a hit at work where I made it for my work colleagues! - 03 Sep 2012