Warm Chicken Salad

Tue, 28 May 2019

Warm Chicken Salad

(Serves 2-4)

Sweet Chilli Chicken:

2 chicken breasts-sliced in strips

2 tablespoons sweet chilli sauce

Place chicken in a large clean bowl..

Add sweet chilli sauce and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture. Place the chicken on a flat baking tray lined with baking parchment and bake in a preheated oven (190C/375F/Gas Mark 5) for 12-15 minutes until the chicken is cooked through.

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

8-10 cherry tomatoes-halved

1 courgette

1 carrot

3-4 stems spring onions-sliced

1 tablespoons peanuts/cashew nuts

1 mango-Diced

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, mango and spring onions.

When the chicken is cooked place it neatly and directly on the top of the salad leaves and drizzle with some of the prepared dressing and then sprinkle with the peanuts.

Serve immediately.