4 chicken breast fillets, poached and cooled
4 green onions, thinly sliced
½ cup roughly chopped roasted macadamias
½ cup chopped coriander
½ cup plain thick yogurt
½ cup sour cream or mayonnaise
250ml FIERY COCONUT CHILLI SAUCE
assorted baby lettuce leaves
2 firm, ripe avocados, sliced
2 firm, ripe mangoes, sliced
½ cup toasted shredded coconut
sliced fresh red chillies (optional)
Cut the poached chicken into bite-size 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 for 30 minutes. On 4 large chilled plates, place lettuce leaves in the centre and mound chicken salad on top. Arrange avocado and mango slices around the salad and sprinkle with toasted coconut and chillies.
Chicken salad mixture can be made 1 day in advance and refrigerated.
to make it nice and hot, add HEAVENLY HABANERO CHILLI SAUCE to your taste