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chicken breast pineapple thyme olive oil brown onion curry powder mango whole egg mayonnaise butter mango avocado nuts
Viewed: 34 - Published at: 2 years agoIngredients
- 750 g chicken breast fillets, trimmed
- 1 (44 g) can pineapple tidbits (in natural juice)
- 4 sprigs thyme
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 tablespoon mild curry powder
- 1 tablespoon mango chutney
- 12 cup whole-egg mayonnaise
- 1 butter lettuce, trimmed, washed, dried
- 1 mango, peeled, cut into thin wedges
- 1 avocado, peeled, slices
- 12 cup macadamia nuts, roughly chopped
Method
- Place chicken into large frying pan in a single payer.
- Pour pineapple juice over chicken.
- Set pineapple pieces aside.
- Add thyme to chicken.
- Bring to the boil over medium heat.
- Reduce heat to low.
- Cover and summer for 10-15 minutes.
- Remove from heat.
- Set chicken aside to cool in poaching liquid.
- Once cool, remove chicken, reserving 1/4 cup popaching liquid.
- Slice chihcken diagonally.
- Heat oil in pan over medium heat.
- Add onion.
- Cook for 3-4 mins until tender.
- Stir in curry powder and chutney.
- Remove from heat .
- Stir in mayonnaise and reserved poaching liquid.,.
- Tear lettuce leaves in half.
- place onto serving platter.
- top with sliced chicken, pineapple pieces, mango, avocado and nuts.
- Drizzle with dressing.
- Season with salt and pepper.
- Serve.
