Crunchy Chicken Salad

Chicken recipes: Crunchy Chicken Salad

This is quick and easy to whip up for lunch or dinner. It has great flavour and texture combos, and makes the most of the delicious peaches or nectarines available in summer. It's a perfect partner to any one of our white wines, such as  Marlborough NZ 2009 Sauvignon Blanc. This distinctive,  fruity wine has a vibrant fresh aroma of tropical fruit,

See our suggested wine match

Ingredients:

• 2 tablespoons olive oil
• 1 onion, peeled and thinly sliced
• 4 skinless chicken breasts (increase for 6 for main course)
• 2 tablespoons mild curry paste
• 2 tablespoons mango chutney
• 2 peaches or 3 nectarines, stones removed and cut into strips
• 4 sticks celery, cut into strips
• 150 ml good egg mayonaisse
   

Method:

1. Heat the oil in a frying pan and add the onion. Cook over high heat until softened and beginning to colour.
2. Add the chicken breasts to the pan and continue to coook over high heat for 10 minutes each side or until the chicken is golden and cooked through. Remove chicken from pan to cool.
3. Stir the curry paste and mango chutney into the pan with the onions. Cook gently for 5 minutes. Remove from heat and allow to cool.
4. Combine the peaches or nectarines, celery, cooled curry mixture and mayonnaise.
5. Slice the cooled chicken into strips and add to the mixture.
6. Cover and chill for at least 30 minutes before serving.
    

Serves 6. This is great with a mixed leaf salad of your choice.
 

Our Favourite Wine Match:

We picked our Marlborough NZ 2008 Sauvignon Blanc - the vibrant fresh aromas of tropical fruit with herbal overtones give it complexity. This is a powerful fruit-driven style with racy acidity. For an alternative choice, you could try a Chardonnay.

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