Sweet Heat Warm Chicken Salad
Serves: 4
Marinade:
1 x 160g tub Sweet Heat Gourmet Sweet Chilli (any flavour)
1/2 cup white wine
1 lime (juice only)
1/4 cup soy sauce
1 tbsp Dijon mustard
1 tbsp crushed garlic
1 tbsp olive or canola oil
Ground black pepper to taste
1 Kg Chicken fillets (pork, beef, lamb, octopus or calamari can be used for this recipe)
Dressing:
1/4 cup olive oil
1/4 cup white vinegar
Combine oil and vinegar in screw top jar and shake well.
Salad Mix:
350g Mesclun mix (can include Minuette, Butter, Coral, Red or Green Oak, Elkhorn, Raddichio or Cos Lettuce).
1 small salad onion, sliced
1 Avocado cut into cubes
1/4 cup coriander, chopped
Instructions:
- Place Sweet Heat Gourmet Sweet Chilli, white wine, lime juice, soy sauce, Dijon mustard, garlic, oil, and black pepper in stainless steel or glass bowl. Stir with fork until well combined. Add chicken fillets to marinade, cover with plastic wrap and refrigerate overnight (more flavours develop overnight).
- Heat a char-grill or heavy - based pan on high heat. Remove chicken fillets from the marinade (reserve the marinade), cook pan until chicken fillets are cooked right through. Allow chicken fillets to cool for five minutes and slice into thin pieces.
- Place the reserved marinade in the pan and cook over high heat until it starts to become slightly syrupy.
- In a large salad bowl combine mesclun mix, onion and avocado with the oil and vinegar dressing. Add sliced chicken pieces and drizzle marinade over salad. Toss well and garnish with coriander. Enjoy!
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