Fruitful Chicken Salad

Ingredients

• 250 g Chicken breast fillet
• Salt
• Pepper
• 5 tbsp olive oil
• 30 g unsalted macadamia nuts
• 1 bunch spring onions
• 1 large carrot
• 175 g seedless grapes (light or red as desired)
• 1 tbsp madras curry powder
• 1 lemon
• 3 romaine lettuce hearts
• 50 g mango chutney (2 tbsp)

Instructions

1. 1.

   Rinse and pat dry the chicken breast fillet. Season with salt and pepper.

2. 2.

   Heat 1/3 of the oil in a pan and sear the fillet for 3-4 minutes on each side, adding enough water to cover the bottom. Cover and cook another 4‑5 minutes over medium heat, adding more water if needed.

3. 3.

   Remove the chicken, let it cool, then cube it.

4. 4.

   Coarsely chop the macadamia nuts and toast them in a dry pan over medium heat until lightly brown. Remove and cool.

5. 5.

   Trim and wash the spring onions, slicing into very thin rings. Peel and cut the carrot into fine strips or julienne.

6. 6.

   Wash the grapes, pat dry, pluck from stems and halve them.

7. 7.

   Heat 1/2 tbsp oil and briefly sauté the curry powder. Remove from heat and add the remaining oil. Squeeze the lemon and measure out 2 tbsp juice.

8. 8.

   Blend lemon juice, salt, pepper, and mango chutney with a hand blender for a short time. Stir in the curry oil. Mix half of this sauce with the chicken, nuts, onions, carrot, and grapes; let rest 15 minutes.

9. 9.

   Wash the lettuce whole, drain well in a sieve, then cut into strips and arrange on plates. Drizzle remaining sauce over the salad and serve.