Lynan
Sous Chef
This salad is exquisite and probably just the ticket for those of you who may need a 'special' salad in the final weeks of your summer. ( Ours is not far off!
) This recipe is from Tricia, a friend from Australia, and is one of the most requested summer salads on our catering menu!
So ta T!!
Salad
1 Large Cooked Chicken, meat off the bone left in reasonable chunks
Toasted Macadamias
Snowpeas
Baby Spinach Leaves
Iceberg Lettuce, shredded into medium strips
Salsa
2 Mango's finely chopped
1 Small Onion finely chopped
2 Tbsps Olive Oil
2 Tbsps Lime Juice and the zest also
2 Tbsps finely chopped mint
2 Tsps Liquid Honey
Mix all together well.
Dressing
1 Tbsp Olive Oil
1 Onion finely chopped
1 Tsp Curry Powder
1 Tbsp Mango Chutney
1/4 Cup Unsalted Macadamias
2 Tbsps Raspberry Vinegar
2 Tbsps Avocado Oil
2 Tbsps Olive Oil ( extra)
1/2 Cup Good Mayo
1/4 Cup Heavy Cream
Gently fry onion in 1st measure of oil until transparent. Add curry powder and stir for 1 minute. Take off heat and add chutney, mix well.
Process nuts until well chopped. Add vinegar, other oils and process well. Mix with cooled onion, mayo and cream.
Pour dressing over chicken meat and gently toss. Arrange spinach, snowpeas and iceberg on a serving platter. Pile chicken salad onto leaves and place spoonsful of salsa over chicken and on surrounding leaves. Scatter with toasted macadamias and if you wish, some sliced fresh mango.
) This recipe is from Tricia, a friend from Australia, and is one of the most requested summer salads on our catering menu!So ta T!!
Salad
1 Large Cooked Chicken, meat off the bone left in reasonable chunks
Toasted Macadamias
Snowpeas
Baby Spinach Leaves
Iceberg Lettuce, shredded into medium strips
Salsa
2 Mango's finely chopped
1 Small Onion finely chopped
2 Tbsps Olive Oil
2 Tbsps Lime Juice and the zest also
2 Tbsps finely chopped mint
2 Tsps Liquid Honey
Mix all together well.
Dressing
1 Tbsp Olive Oil
1 Onion finely chopped
1 Tsp Curry Powder
1 Tbsp Mango Chutney
1/4 Cup Unsalted Macadamias
2 Tbsps Raspberry Vinegar
2 Tbsps Avocado Oil
2 Tbsps Olive Oil ( extra)
1/2 Cup Good Mayo
1/4 Cup Heavy Cream
Gently fry onion in 1st measure of oil until transparent. Add curry powder and stir for 1 minute. Take off heat and add chutney, mix well.
Process nuts until well chopped. Add vinegar, other oils and process well. Mix with cooled onion, mayo and cream.
Pour dressing over chicken meat and gently toss. Arrange spinach, snowpeas and iceberg on a serving platter. Pile chicken salad onto leaves and place spoonsful of salsa over chicken and on surrounding leaves. Scatter with toasted macadamias and if you wish, some sliced fresh mango.
