How to make warm chilli chicken salad in under 25 minutes
With a crisp outside and a sweet and spicy sauce, this fresh salad is super speedy to make
Warm sweet chilli chicken salad
Prep: 10 mins
Cook: 12 mins
Serves 4
6tbsp cold pressed rapeseed oil
4 boneless chicken breasts, cut into thin slices
150g medium oatmeal
6tbsp Thai sweet chilli sauce
2 medium onions, finely chopped
200g green beans, halved
2 x 80g bags pea shoots
2tbsp cider vinegar
Heat 2tbsp oil in a large frying pan. Mix the chicken with 50g oatmeal and seasoning and fry for 5-6 minutes until crispy and cooked throughout. Remove from the pan. Toss in the chilli sauce.
Add 2tbsp oil to the pan and fry the onions for 3 minutes then add the remaining oatmeal and fry for a further 2 minutes.
Meanwhile, blanch the beans in boiling water for 2 minutes, drain and cool. Mix into the pea shoots. Mix the remaining oil with the vinegar and toss into the salad. Divide onto 4 plates and top with the chicken. Sprinkle over the onion mixture and serve.
Tip: frozen peas can be used instead of the beans.
Recipe from wholegraingoodness.com
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies