Going Oriental- Chicken and Lychee Salad

I wanted the first recipe on my blog to be one which was unlikely to FLOP and I therefore decided to try a Salad...with a difference. The best thing about this salad recipe is that you can add and remove ingredients as your taste buds instruct. Although my photography and food display techniques still need a bit of work (refer to picture below) I'll admit that this salad was incredible and received great reviews from the testing team, AKA my family and boyfriend :-)  



If your end product looks like this... you've done it right :-) 


Serves- 4 (or 2 if you're hungry)

The Ingredients

Satay Dressing
1/2 c mayonnaise (low or full fat)
3T peanut butter
1 clove garlic (pressed or finely chopped) 

Salad
1/4 c soy sauce
2T olive or avo oil
1T white wine vinegar
1t grated fresh ginger
1 pinch dried chilli flakes
400g chicken fillets (skin removed and cut into strips)
2t sunflower oil
3 handfuls of spinach leaves (cut up fine)
400g lychees (fresh or tinned)
4 spring onions
2 medium oranges (peeled and sliced)
2 plums (pitted and sliced)
3T roasted sesame seeds
1/2 cup roasted almond flakes

The Method

Make the dressing by whisking all the dressing ingredients together, and then set it aside.

Mix the soy sauce, olive/avo oil, vinegar, ginger and chilli flakes together in a bowl. Place the defrosted chicken strips into this marinade and place in the fridge for 30-60 minutes.

Heat the sunflower oil in a large frying pan. Then place the chicken strips in the pan and stir fry them, on high heat for about 3 minutes until they are cooked through but still soft and juicy. Leave these aside to cool.

Place the spinach leaves, lychees, spring onions, oranges and plum slices in a bowl and mix it up. Cover this with the cooked chicken pieces and sprinkle with almond flakes and sesame seeds.

Drizzle the salad dressing over the salad

Serve and enjoy