4 chicken breasts
juice of 2 limes
1 cup chicken stock
1 bay leaf
250 grams lychees, peeled and stoned
1 cup sour cream
1 cup lime honey dressing
1 cup toasted, slivered almonds for garnish
2 cups rockmelon balls
1 cup celery
Marinate chicken in lime for 2 hours.
Put in saucepan, add stock and bay leaf and simmer for 15 minutes until chicken is tender. Drain, cool and then chop chicken for salad.
Toss chicken, fruit and celery with sour cream and dressing. Serve on lettuce leaves and sprinkle with almonds.
DATE: November 1990
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