ASIAN CHICKEN SALAD
COOKBOOK: Reader’s Digest- Cook Smart for a Healthy Heart
This was a real summer’s day salad. Not necessarily one of my favourites however that’s probably because I’m not crashed on peanut butter, however the mayonnaise softened the taste of the nuts.
I do like my lychees so to have these in my salad was a bonus. The orange segments gave it that hint of citrus throughout the dish that was very nice.
Not bad, but best eaten right after it has been made and any leftovers should be thrown out.
RECIPE Serves 4
500g cos lettuce, sliced thinly
150 snow peas, ends removed
1 large orange, peeled and cut into segments
4 shallots, sliced thinly
1 can (565g) lychees, cut in half, lengthways
Olive oil ( 2 tablespoons)
450g chicken breast fillets
CREAMY PEANUT DRESSING
1/2 cup mayonnaise
3 tablespoons of smooth and creamy peanut butter
2 garlic cloves, crushed
Cut the snow peas in half, lengthways.
If the orange segments are a little large slice them down the centre lengthways .
Add 1 tablespoon of olive oil in frying an and fry the chicken breasts for approx 5-6 mins on each side. The thicker the breast, the longer on each side. Test to ensure they are cooked before removing from pan. Season with salt & pepper on each side during cooking time. Retain 1/4 cup of any of the chicken juices.
In a bowl add the mayonnaise and peanut butter and mix well until it is well combined. Add 1/4 of the chicken juices and mix well.
Add a tablespoon of olive oil in a clean frying pan. Add the shallots, garlic and peas and fry for a minute or two.
Slice the chicken breast finely with either a very sharp knife or an electric knife (as per on the video)
In a deep tray or bowl, add the peas mixture, lychees, orange segments and chicken. Combine. Add the mayo-peanut butter dressing and combine well until al the chicken has been coated.
On each serving plate lay a layer of lettuce, top with a portion of the chicken mixture. Ready to serve.