Thai Chicken Mango And Macadamia Salad With Lemon and Chilli Sauce

Posted 2017-02-02 by Naomi ⇒ follow

[Image5]
This zesty Thai Chicken, Mango, Avocado And Macadamia Salad With Lemon And Chilli Sauce is fresh, tasty and a summer favourite in my household. The macadamias add a nice crunch and are a good alternative to peanuts. This dish can be served as a meal or as part of a Thai banquet.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 6

Ingredients
4 chicken breasts
1 iceberg lettuce, roughly cut
2 tomatoes, diced
10 cm continental cucumber
1 red or yellow capsicum, finely sliced
1 ripe mango, sliced
1 avocado, sliced
1 bunch coriander, roughly cut
2/3 cup macadamias
Tasty easy lemon and chilli sauce recipe

Method

Preheat oven to 180 degrees. Place macadamias on a baking tray and bake for 10 minutes, turning every two minutes to evenly roast the nuts. Take out and cool.

Place chicken breasts in a saucepan and cover surface with water. Bring to boil for 2 minutes with the lid on. Turn chicken over and simmer with the lid on for 10 minutes or until cooked through.

Arrange lettuce on serving plate.

Cut cucumber lengthways into quarters then cut. Spread evenly over the lettuce.

[Image2 Cut the cucumber lengthways and then slice for maximum crunch.]

Spread capsicum evenly over the lettuce and cucumber.

Spread tomatoes evenly over the salad ingredients.

Cut the chicken into medallions and then into 1cm wide strips. Spread the chicken evenly over the salad ingredients.

[Image3 Cut the chicken into medallions by slicing at a 45 degree angle. This will make a clean cut.]

Spread the mango and avocado on top of the chicken.

Evenly spread the coriander over the salad.

Evenly spread macadamias.

[Image4 Tasty Easy Lemon and Chilli Sauce ingredients will make this salad zesty]

Add the Tasty Easy Lemon and Chilli Sauce and serve immediately.