Chinese Five Spice Chicken & Lychee Salad


  • 1 cup of cooked chicken (or duck)
  • 1 tbsp chinese five spice powder
  • 1 tbsp vegetable oil
  • ½ cup fresh lychees (halved)
  • 1 red chilli (julienned)
  • 1 cup asian leaf salad mix
  • ½ cup fresh mint leaves (shredded)


  • 1 tbsp chopped ginger
  • 2 cloves garlic
  • ½ cup basil leaves
  • 2 tbsp lime juice
  • 1 tbsp white wine vinegar
  • 2 tbsp soya sauce
  • 2 tbsp brown sugar
  • 200 ml vegetable oil

Combine all ingredients in blender until emulsified


Shred the chicken then mix with the spice powder until coated.

Pan fry chicken in oil until slightly crisp. Mix lychees, chilli, asian leaves and mint.

Add enough dressing to moisten, then add the spiced chicken and mix thoroughly.

Recipe thanks to Rick & Lynne Bronson

Lychee & coriander snapper
Lychee & coriander snapper
  • 2 tbsp olive oil
  • 3 tbsp roughly chopped coriander 
  • 1tsp salt 1tsp ground pepper
  • 1tsp chopped small red chilli, finely chopped with seeds removed
  • Juice of 1 lime
  • 8 lychees, peeled, deseeded and roughly chopped 
  • Half of a Spanish onion, chopped 
  • 4 snapper fillets or other white fish  

Serves 4  

Place lychees, olive oil, coriander, salt, ground pepper, onion chilli and line juice in a large bowl. Mix thoroughly. Set aside.  

Spray hot pan with canola spray or olive oil. Cook fish for 3-4 minutes, turning once or until cooked. 

Place cooked fish onto plates and spoon over with the lychee mixture. Serve. 

Red curry with the cool taste of lychee throughout is surprisingly refreshing during summer – especially with lots of fresh coriander added at the end.

  • 1 tbs olive oil
  • ¼ cup
  • Thai basil, roughly chopped
  • 500g chicken breast, cubed
  • 2 tbs red curry paste
  • 1 red capsicum, cut into strips
  • 2 kaffir lime leaves, finely sliced
  • 1 large can coconut milk
  • 3 tbs fish sauce
  • ½ cup water
  • ½ lime, juiced
  • 300 grams lychees, peeled and stones removed
  • 250g snow peas
  • 1 bunch of coriander

Heat the oil in a deep frying pan and add the basil. Cook for a minute until the basil darkens in colour and stir in the chicken for approximately 4 minutes to brown on each side.

Add the red curry paste with the capsicum and kaffir limes leaves and cook for a further 4 minutes.

Add the coconut milk, fish sauce, water, lime juice and lychees and slowly bring the pan to the boil. Reduce the heat to simmer for 10 minutes. Add the snow peas and cook for a further 5 minutes before serving.

Serve with brown rice or quinoa with a generous handful of fresh coriander over the top.

Serves 4

Recipes developed by Judy Davie The Food Coach