Chicken and litchi salad

Recipe from: 4/17/2003 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • DRESSING
  • 250
    ml
    thick Greek yoghurt
  • 125
    ml
    low-fat mayonnaise
  • 25
    ml
    dried dill or fennel
  • salt and freshly ground black pepper to taste
  • Tabasco sauce to taste
  • lemon juice
  • SALAD
  • selection of lettuce leaves
  • 500
    g
    cooked chicken, cut into strips
  • 5
    baby marrows, sliced
  • 1
    yellow pepper, seeded and cut into strips
  • 1
    red pepper, cut into strips
  • 25
    g
    cherry tomatoes
  • 250
    g
    pitted fresh litchis
  • 0.50
    avocado, sliced
  • 0.50
    cucumber, sliced
  • 0.50
    onion, sliced
  • 50
    ml
    sunflower seeds, toasted
 

Method

 
Blend all the ingredients for the dressing and set aside.
Arrange the lettuce leaves on a flat serving dish.
Moisten the chicken with a little of the dressing and mix with the remaining ingredients, except the seeds.
Arrange the chicken mixture on top of the lettuce leaves and scatter the seeds on top.
Serve with the remaining dressing.
 

Read more on: poultry
 

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