Chicken lychee and plum salad


  • 500 g (1 lb) cos (romaine) lettuce, finely shredded
  • 1½ cups (150 g) trimmed and sliced snow peas (mangetout)
  • 3 cups (565 g) canned lychees, drained and halved
  • 1 large navel orange, peeled, white pith removed and cut into sections
  • 1 red plum, halved, stone removed and sliced
  • 4 spring onions (scallions), thinly sliced
  • olive oil spray, for cooking
  • 375 g (13 oz) skinless, boneless chicken breast fillets
  • ⅓ cup (80 ml) low–fat mayonnaise
  • 3 tablespoons salt–reduced smooth peanut butter
  • 1 clove garlic, finely chopped


  1. Put the lettuce, snow peas, lychees, orange, plum and spring onions in a large bowl and toss to combine.
  2. Grease a wok or large non–stick frying pan with cooking spray and set over medium–high heat.
  3. Add the chicken breast fillets and cook for about 4 minutes on each side, or until cooked through.
  4. Remove from the heat and allow to cool slightly, then cut into thin slices on the diagonal.
  5. To make the creamy peanut dressing, whisk the mayonnaise, peanut butter and garlic in a small bowl.
  6. Add the chicken strips to the salad and just before serving, drizzle over the dressing and toss to coat.

Serves 4
Preparation: 20 minutes
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
Click here for more cookbooks...

Never miss a deal again - sign up now!

Connect with us: