Lychee Chicken Salad

    30 mins

    Chicken is tossed with oranges, green onions, sweet peas and lychees and drizzled with moongphali ki dressing.

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    Serves: 4 

    • 450g lettuce
    • 115g sweet peas
    • 1 can (about 450g) lychees, drained and cut in half
    • 1 large orange, peeled and cut into segments
    • 1 red plum, stoned and sliced
    • 4 green onions, thinly sliced
    • 350g skinless, boneless chicken breasts
    • For the dressing
    • 5 tbsp reduced-fat mayonnaise
    • 3 tbsp smooth peanut butter
    • 1 garlic clove, finely chopped

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Finely shred the lettuce and put into a large salad bowl. Trim the mangetout and remove strings with your fingers. Cut the mangetout in half on the diagonal and add to the bowl. Add the lychees, orange, plum and spring onions, and toss to mix.
    2. Heat oil in a nonstick pan and set over medium-high heat. After about 2 minutes, when the pan is really hot, lay the chicken breasts in the pan and cook for about 4 minutes on each side.
    3. Meanwhile, whisk together the mayonnaise, peanut butter and garlic in a bowl until well blended. Cut the chicken into thin slices on the diagonal and add to the salad bowl. Drizzle the salad with the dressing, toss to coat and serve.

    Some more ideas

    *This salad works with other types of meat and seafood. In place of the chicken, grill the same amount of lamb or pork or peeled raw tiger prawns.
    *Use spinach leaves in place of the lettuce, or a mixture.

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