Monday, July 20, 2009

Serves: 4
Yield: 4 servings
Ready in: 30 mins (20 mins prep - 10 mins cook)

Ingredients for Asian chicken salad with peanut dressing 500 g cos lettuce
150 g snow peas
1 can (565 g) canned lychees, drained and cut in half
1 large navel orange, peeled and cut into sections
1 red plum, stoned and sliced
4 spring onions, thinly sliced
370 g chicken breast fillets
Creamy peanut dressing:
1/3 cup reduced-fat mayonnaise
3 tablespoons creamy peanut butter
1 garlic clove, finely chopped

Preparation method :

Finely shred the lettuce and place in a bowl. Trim the snow peas and remove the strings. Cut the snow peas in half on the diagonal and add them to the bowl. Add the lychees, orange, plum and spring onions and toss to combine.
Coat a heavy-based frying pan with nonstick cooking spray and set over medium-high heat until hot, about 2 minutes. Fry the chicken breast fillets until cooked through, about 4 minutes on each side.
To make the dressing, whisk the mayonnaise, peanut butter and garlic in a small cup. Cut the chicken diagonally into thin slices and add the strips to the bowl. Just before serving, drizzle the salad with the dressing and toss to coat.


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