Visva Lawrence, Chef at Ryman Healthcare's Weary Dunlop village, knows that fresh, nutritious food is the way to a guest's heart. Chef Lawrence's recipes feature seasonal Victorian produce and freshly picked garnishes from the village kitchen herb garden. The combination never fails to delight.
INGREDIENTS
1/2 chicken breast 50g pickled carrot
1/4 cucumber, sliced 1/4 small Spanish onion, sliced
50g salad mix, washed 1/2 mango, sliced
1 tsp lemon pepper
2 tsp oil
DRESSING
1/4 cup mayo
2 tsp mild curry powder 1/4 piece of mango
2 tsp lemon juice
Salt and pepper
Method
1. Marinate the chicken with lemon pepper and oil for about 15 minutes.
2 . Place all the dressing ingredients in a food processor and blend them well, season and set aside.
3. Place all the salad ingredients except the chicken in a bowl and add the dressing. Place the salad
on a plate.
4. Grill the chicken and place it on the salad just before serving
