Ingredients

750gr chicken breasts , filled trimmed , 440 gr can pineapple pieces in natural juice 4 springs thyme  1 tablespoon olive oil 1 small mango putney  1 small brown union finely chopped 1 tablespoon mild curry powder  ½ cup whole egg mayoneise 1 butter lettuce trimmed washed dried  1 mango peeled cut into thin wedges  1 avocado peeled sliced  ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes . Set chicken aside to cool in pouching liquid . remove chcken . reserving ¼ cup pouching liquid . Slice chiken diagonally . Heat oil in a frying pan over medium heat . Add onion . Cook for 3 minutes or until tender . Stir in the curry powder . And cutney Remove from heat . Stir through mayoneise and reserved poaching liquid  Tear lettuce leaves in half . Place onto a serving platter. Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts Season with salt and pepper..

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