Ingredients
- 1/4 cup raw macadamia nuts
- 2 fillets chicken breast
- 1 head lettuce washed, dried, and torn
- 1 cup rambutan peeled, halved, stone removed
- 1/2 cup sprouts
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 3 tsp mint leaves finely chopped
- pinch sugar
Servings:
Units:
Instructions
- Preheat the oven to 180°C. Spread the macadamias on a baking tray and bake for 3-5 minutes until light golden. Cool and chop. Set aside.
- Bring a large frying pan of water to the boil. Add the chicken, reduce heat to medium-low and simmer the chicken for 12 minutes. Transfer to a plate to cool.
- Combine the lettuce, longans and sprouts. Place the oil, juice, mint and sugar into a screwtop jar. Shake until combined.
- Drizzle the dressing over the salad and toss to combine. Slice the chicken and serve with the salad. Sprinkle with macadamias to serve.
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