200g smoked chicken, skin on
1 small carrot
½ stalk celery
20 chives
1 tablespoon extra virgin olive oil
1 ½ teaspoons white wine vinegar (or sherry vinegar)
Salt and pepper
12 fresh Lychees, peeled and halved
A few coriander leaves, for garnish

Slice the chicken breast into long thin strips. Place in a serving bowl.
Peel the carrot, string the celery and slice into julienne strips, about 6cm in length. Snip chives into 6cm batons.
Combine the vegetables with the chicken and Lychees in a serving bowl.
In a separate bowl, mix together the oil, vinegar and a little salt and pepper to make a dressing.
Drizzle dressing over the salad and garnish with a few fresh coriander leaves.
Serve immediately at room temperature.