Chicken Salad with Curried Dressing

Think chicken salad is boring? This recipe will change your mind as it is packed with exotic fruit and a hint of curry adds an added punch of flavour.


750g trimmed chicken breast fillet

1 peeled mango sliced into thin wedges

½ cup roughly chopped macadamia nuts

440g can pineapple chunks in natural juice

1 peeled, sliced avocado

1tbsp mango chutney

1tbsp olive oil

1 trimmed, washed and dried butter lettuce with leaves torn in half

1tbsp mild curry powder

1 small finely chopped brown onion

½ cup mayonnaise

4 thyme sprigs


1. Arrange the chicken in a large fry pan in a single layer and pour over pineapple juice, setting aside the pineapple chunks. Add the thyme and bring to boil over medium heat before reducing heat to low. Cover chicken and simmer for 10 minutes before removing from heat.

2. Leave the chicken to cool in poaching liquid before removing and reserving ¼ cup of the liquid. Slice the cooled chicken diagonally.

3. In a frying pan over medium heat, heat the oil and add the onion. Cook the onion for three or four minutes until tender and stir in chutney and curry powder before removing from heat. Mix in mayonnaise and reserved poaching liquid.

4. Arrange lettuce leaves on a serving platter and top with the chicken, mango, pineapple chunks, macadamia nuts and avocado. Drizzle salad with the curry dressing and season to taste.

Serves 4