CURRIED CHICKEN AND LYCHEE SALAD
Prep time 15 mins Cooking time 35 mins Serves 6 1kg chicken breast fillets Olive oil FOR THE CURRY SAUCE Olive oil 2 small onions, chopped 2-3 tbsp roasted curry powder 1 tsp ground cumin Juice and zest of 1 lemon 125ml mayonnaise 125ml Greek yogurt FOR THE DRESSING 80ml lime juice 2 tbsp Thai fish sauce 3 tbsp canola oil TO SERVE 1 large can lychees, drained (reserve syrup for dressing) 30g rocket or baby spinach 1-2 celery stalks, sliced into strips with a potato peeler 1 green apple, thinly sliced A large handful of walnuts, chopped Season the chicken and arrange in a single layer in a roasting pan, drizzle with oil and bake for 30 minutes or until just done and tender. Cut into bite-size pieces. To prepare the curry sauce, stir-fry the onions in oil until soft. Add the curry powder and cumin and mix. Remove from the heat and stir in the rest of the sauce ingredients. Add the chicken, mix and chill. To prepare the dressing, mix 80ml of the lychee syrup with the rest of the ingredients. Add the lychees to the chicken. Drizzle the leaves, celery and apple with dressing and top with the lychee chicken and walnuts.