Oriental Chicken Salad

Tue, 5 September 2017

Oriental Chicken Salad

 

Sweet Chilli chicken

2 chicken fillets

2 tablespoons sweet chilli sauce 

Place the chicken in a large clean bowl.

Add sweet chilli sauce and mix thoroughly to ensure that all the chicken is fully coated with the sauce

Cook on a hot pan until cripsy

 

Oriental Dressing

3 tablespoons soy sauce

1 tablespoon rapeseed oil

Seasoning

Pinch dried chilli flakes

Combine all ingredients together and store in the fridge until required.

 

Salad:

7oz/200g mixed lettuce leaves

Chopped mango

8-10 cherry tomatoes-halved 

1 carrot

3-4 stems spring onions-sliced

1 tablespoons peanuts/cashew nuts

 

METHOD:

Using a vegetable peeler peel long strips of the carrot and courgette.

Pile the lettuce leaves onto a large serving platter.

Neatly arrange the courgette and carrot ribbons on top and then sprinkle with the cherry tomatoes, chopped mango and spring onions.

Place the chicken directly on the top of the salad leaves and drizzle with some of the prepared dressing and then sprinkle with the peanuts/cashew.