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Lychee Chicken Salad

Featured in the Honolulu Star-Bulletin on May 9, 2007.

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Ingredients:

Lychee Chicken Salad

  • 2 pounds boneless, skinless chicken breasts
  • 1 1/2 cups water
  • 1 large onion, chopped
  • 1 small piece ginger root, crushed
  • 1 teaspoon salt
  • 1 1/2 teaspoon curry powder
  • 2 cans (11 ounces each) mandarin oranges
  • 1 can (1 pound, 4 ounce) lychees
  • 2/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated orange rind
  • Lettuce leaves

Directions:

  1. In a saucepan, combine chicken, water, onion, ginger, salt, and 1/2 teaspoon of the curry powder.
  2. Cover and bring to a boil; lower heat and simmer for 20 minutes or until chicken is cooked.
  3. Cool chicken in stock.
  4. Use stock for soup; cut chicken into chunks.
  5. Drain mandarin oranges and lychees, reserving 1 tablespoon of the lychee syrup.
  6. Combine chicken, mandarin oranges, lychees; chill.
  7. Combine mayonnaise, lemon juice, and orange rind.
  8. Stir in the 1 tablespoon lychee syrup and the remaining 1 teaspoon curry powder.
  9. Pour over salad and mix lightly.
  10. Serve salad on lettuce leaves.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
500 calories, 22 g fat, 3.5 g saturated fat, 100 mg cholesterol, 700 mg sodium, 39 g carbohydrate, 4 g fiber, 13 g sugar, 38 g protein

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