Poached chicken salad

  • 2 (400g) chicken breast fillets
  • 3/4 cup Praise whole-egg mayonnaise
  • 1/4 cup plain Greek Style Yogurt
  • 1 tablespoon mango chutney
  • 1 teaspoon curry powder
  • 2 tablespoons finely chopped fresh chives
  • 2 baby cos lettuce hearts, leaves separated
  • 2 medium nectarines, cut into wedges
  • 2 Lebanese cucumbers, finely chopped
  • 1/4 cup flaked almonds, toasted
  1. Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 5 to 7 minutes or until almost cooked through. Remove from heat. Stand for 5 minutes. Remove chicken from pan. Cool. Slice.
  2. Combine mayonnaise, yoghurt, chutney, curry powder and chives in a bowl.
  3. Arrange lettuce leaves, nectarine, cucumber and chicken on a large plate. Drizzle with dressing. Sprinkle with almonds. Serve.

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