Sweet Chilli Chicken with Rainbow Salad
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 3 chicken breasts
- • 1 Sweet Chilli Sauce (see notes above for the recipe)
- • 1 nest egg noodles
- • low calorie cooking spray
- • 100 g edamame beans
- • 5 spring onions (sliced)
- • 2 large carrots (cut into thin strips)
- • 1/2 red pepper (cut into thin strips)
- • 1/2 yellow pepper (cut into thin strips)
- • 60 g red cabbage (shredded)
- • 3 handfuls rocket
- • 1 handful cherry tomatoes (cut in half)
- • 1 7cm length cucumber (cut into thin using a peeler)
- • 1 tbsp Sweet Chilli Sauce (see notes above for the recipe)
- • 1 lime (juice only)
- • 1 tsp fish sauce (optional)
- • 1 tsp soy sauce
Preparation Steps
Preheat the oven to 200 °C, then coat each chicken breast with 1 tablespoon of Sweet Chilli Sauce.
If you're using a griddle pan, spray it with some low calorie cooking spray, then place over a moderate heat. When the pan is hot, cook the chicken breasts on both sides for a few minutes until they are seared and have the 'grill' markings. Place them in the oven for 15 minutes or so until they are cooked. If you're not using a grill pan just pop it in the oven for 20 minutes or so.
While you're waiting for the chicken to cook prepare the salad.
Cook the noodles as per packet instructions, then mix all the ingredients for the dressing together and set aside.
Mix all the salad ingredients and the noodles together in a large bowl, then toss it in the dressing.
When cooked, remove the chicken from the oven, allow to rest for a minute or two, then slice.
Arrange the salad on the plate, top with the sliced chicken, then drizzle with a little more Sweet Chilli Sauce and serve.