Spicy Chicken Salad with Macadamias

Spicy Chicken Salad with Macadamias

272   0

Recipes

ingredients
4 chicken breast fillets, poached and cooled
4 green onions, thinly sliced
1/2 cup roughly chopped, roasted macadamias
1/2 cup chopped coriander
1/2 cup plain, thick yogurt
1/2 cup sour cream or mayonnaise
250ml BBCC FIERY COCONUT CHILLI SAUCE
salt to taste
assorted baby lettuce leaves
2 firm, ripe mangoes, sliced
1/2 cup toasted shredded coconut
sliced fresh red chillies (optional)
cooking instructions
Cut the poached chicken into bite-sized pieces and combine with the green onions, macadamias and coriander. In a small bowl, stir together yogurt, sour cream and chilli sauce. Add to the chicken mixture and stir gently to combine. Season with salt to taste and refrigerate of 30 minutes. On 4 large, chilled plates, place lettuce leaves on the centre and mound chicken salad on top. Arrange avocado and mango slices around the salad and sprinkle with toasted coconut and chillies.
makes
serves 4
advance preparation
Chicken salad mixture can be made 1 day in advance and refrigerated.
variations
add 1/4 cup BBCC HEAVENLY HABANERO CHILLI SAUCE, to make it extra spicy
serving idea
make extra, and use it to fill wraps, enchiladas or sandwiches. Or for midnight snacks straight from the fridge.

Salad closeup