Island chicken salad

Not your run-of-the-mill chicken salad, this tropical version will appeal to those with adventurous tastes - it combines poached chicken with papaya, mango and curry mayonnaise

Serves: 4

Ingredients:

125ml (½ cup) dry white wine

2.5ml (½ tsp) salt

15ml (1 tbsp) black peppercorns

3 sprigs of thyme

1 lemon, halved

4 chicken breast fillets

Curry mayonnaise:

15ml (1 tbsp) oil

1 small onion, finely chopped

15ml (1 tbsp) curry paste

125ml (½ cup) quality mayonnaise

Finely grated rind and juice of 1 lime

15ml (1 tbsp) sour cream

30ml (2 tbsp) chutney

Salad:

1 small papaya, peeled and seeded

1 ripe but not-too-soft mango, peeled

1 packet sugar snap peas

1 pack watercress, rocket and baby spinach

To serve:

Handful of pecan nuts, roughly chopped and lightly toasted

1 lime, quartered

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Method:

1) In a large pan combine the wine, salt, peppercorns, thyme and half a lemon. Add the chicken and enough water to cover. Bring to a boil, reduce heat and simmer for 10 minutes. Remove pan from the heat and allow chicken to cool in liquid for 30 minutes.

2) Meanwhile make the curried mayonnaise: Preheat oil and fry the onion till just softening; add the curry paste and cook for 1-2 minutes. Cool and add the mayonnaise, lime rind and juice, sour cream and chutney. Refrigerate until needed.

3) To make the salad: Slice the papaya and mango and sprinkle with the juice from the remaining lemon half. Combine the snap peas with the watercress, rocket and spinach and arrange on a platter.

4) To serve: Cut each chicken breast on the diagonal into 6 slices and fan over the greens. Sprinkle over pecan nuts and lime quarters and serve with crusty bread.