CHICKEN LYCHEE SALAD

“This is an old recipe that I love to make on a lovely warm day like today! If there’s any leftovers it even tastes better the following day. Delicious! ”

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
2 teaspoons curry powder
1 large can lychees, drained, reserving the juice
2 tablespoons chutney
½ cup mayonnaise
1 cup plain yogurt
800 g chicken breasts, cut in bite size pieces
chicken spice, to taste
salt and pepper, to taste
juice and zest of 1 lemon
fresh lettuce of your choice
½ cup nuts of your choice (I used flaked almonds that I roasted)
mini tomatoes (I used about 6), cut in quarters
fresh coriander, finely chopped

Oven bake chicken pieces at 180 °C for 12 – 15 minutes. Allow to cool whilst making sauce. Heat oil and fry onion and garlic until soft. Add curry powder and stir well. Add juice of lychees and mix. Cook for about 10 minutes. Stir in chutney, mayonnaise and yogurt and pour over chicken and lychees. Refrigerate until ready to serve. Arrange lettuce leaves on a serving platter, spoon chicken mixture over and garnish with tomatoes, nuts and coriander.

Recipe and photo: Louise Venter