Superb Chicken Salad

• 750 g chicken breast fillets, trimmed
• 440 g pineapple chunks in juice
• 4 sprigs thyme
• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 1 tablespoon mild curry powder
• 1 tablespoon mango chutney
• 12 cup mayonnaise
• 1 butter lettuce, trimmed, washed, dried
• 1 mango, peeled, cut into thin wedges
• 1 avocado, peeled, sliced
• 12 cup macadamia nuts, roughly chopped

1. Method.
2. -1.
3. Place chicken into a large frying pan in a single layer.
4. Pour pineapple juice over chicken.
5. Set pineapple pieces aside.
6. Add thyme to chicken.
7. Bring to the boil over medium heat.
8. Reduce heat to low.
9. Cover.
10. Simmer for 10-12 minutes.
11. Remove from heat.
12. 2.
13. Set chicken aside to cool in poaching liquid.
14. Remove chicken, reserving 1/4 cup poaching liquid.
15. Slice chicken diagonally.
16. 3.
17. Heat oil in a frying pan over medium heat.
18. Add onion.
19. Cook for 3 to 4 minutes or until tender.
20. Stir in curry powder and chutney.
21. Remove from heat.
22. Stir through mayonnaise and reserved poaching liquid.
23. 4, Tear lettuce leaves in half.
24. Place onto a serving platter.
25. Top with sliced chicken, pineapple pieces, mango, avocado and macadamia nuts.
26. Drizzle with dressing.
27. Season with salt and pepper.
28. Serve.
29. Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
30. If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.

chicken breast, thyme, olive oil, brown onion, curry powder, mango, mayonnaise, butter, mango, avocado, nuts

Taken from www.food.com/recipe/superb-chicken-salad-355297 (may not work)