Name: Tasty chicken and litchi salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 4 chicken breast fillets; 100 ml flour; 2 eggs beaten; 100-200 g cashew nuts chopped; 250 g noodles Chinese variety, cooked; 10 litchis stoned; 2 avocados, cubed cubed; salad greens Asian variety; 2 celery stalks finely chopped; 1 cucumber sliced in half moons; 200 g mangetout; lime zest and juice; 15 ml fish sauce; 30 ml soy sauce light; 30 ml sesame oil; 1 fresh ginger strips; 30 ml teriyaki sauce; 1 red chilli chopped; 1 spring onions chopped; 1 fresh mint

Recipe Disclaimer

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Ingredients (20)

4	chicken breast fillets
100 ml	flour
2	eggs — beaten
100-200 g	cashew nuts — chopped
250 g	noodles — Chinese variety, cooked
10	litchis — stoned
2	avocados, cubed — cubed
	salad greens — Asian variety
2	celery stalks — finely chopped
1	cucumber — sliced in half moons
200 g	mangetout

SALAD DRESSING:

	lime — zest and juice
15 ml	fish sauce
30 ml	soy sauce — light
30 ml	sesame oil
1	fresh ginger — strips
30 ml	teriyaki sauce
1	red chilli — chopped
1	spring onions — chopped
1	fresh mint

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Method:

Cut the chicken into strips and roll it in the flour, eggs and then the nuts. Heat the oil in the frying pan over mild heat and fry the chicken in batches until cooked. Be careful the nuts don’t burn before the chicken is cooked!

Make The Salad Dressing:
Beat all the ingredients together and then test the sweet, sour and hot balance – then adjust to taste. Stir half of the dressing into the noodles. Place on a serving platter along with all the other ingredients and then drizzle the remaining salad dressing over the top. Serve immediately.

Text and image: Home magazine

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