Tue, 20 June 2017
(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.
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
8-10 cherry tomatoes-halved
1 courgette
1 carrot
3-4 stems spring onions-sliced
1 tablespoons peanuts/cashew nuts
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 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.
