Fruity Chicken Salad

Rinse and pat dry the chicken breast fillet. Season with salt and pepper.

Heat 1/3 of the oil in a pan and fry the fillets on each side for 3-4 minutes. Pour in enough water to cover the bottom of the pan. Cover and cook for another 4-5 minutes over medium heat. Add more water if needed.

Remove chicken fillet, let cool and cut into cubes.

Chop the macadamia nuts coarsely and roast until light brown in a frying pan over medium heat. Remove and let cool.

Trim, rinse and cut the scallions into very thin rings. Trim carrot, peel and cut or slice into very thin strips.

Rinse grapes, pat dry, and cut in half.

Add 1/2 tablespoon of oil to a pan and heat. Toast the curry powder very briefly. Remove from heat and add the rest of the oil. Squeeze the lemon and measure 2 tablespoons of juice.

Purée the lemon juice, salt, pepper and mango chutney with an immersion blender. Stir in the curry oil. Mix chicken fillet, nuts, scallions, carrot and grapes with half of the sauce and let stand for 15 minutes.