Prue DeAraugoFood Lovers Friday #3 - Warm Chicken Salad
November 27th 2009 07:45
Warm Chicken Salad
Serving size: Serves 4
INGREDIENTS
2 chicken breasts
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
1 cucumber, finely chopped
1 Spanish onion, finely sliced
100g mushrooms, chopped
1 avocado, chopped
1 punnet cherry tomatoes, halved
100g salad mix
Pine nuts (roasted)
Salt
Pepper
1 tsp Cajun spice
Sweet Chilli Sauce
METHOD
Heat oil in a pan over a high heat; add garlic and then chicken strips. While the chickens cooking start on the salad. Chop, into small pieces, the cucumber, both yellow and red capsicums, Spanish onion, mushrooms, avocado, snow peas, and the cherry tomatoes.
Add salt, pepper and Cajun spice to the cooking chicken. Add sweet chilli sauce, once the chicken is cooked.
Serve the salad cold.
Plate the lettuce, then add the capsicum, mushrooms, cucumber, cherry tomatoes, and avocado. Then add the chicken, pour the pan juices over the top and sprinkle with roasted pine nuts.
Serving size: Serves 4
INGREDIENTS
2 chicken breasts
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
1 cucumber, finely chopped
1 Spanish onion, finely sliced
100g mushrooms, chopped
1 avocado, chopped
1 punnet cherry tomatoes, halved
100g salad mix
Pine nuts (roasted)
Salt
Pepper
1 tsp Cajun spice
Sweet Chilli Sauce
METHOD
Heat oil in a pan over a high heat; add garlic and then chicken strips. While the chickens cooking start on the salad. Chop, into small pieces, the cucumber, both yellow and red capsicums, Spanish onion, mushrooms, avocado, snow peas, and the cherry tomatoes.
Add salt, pepper and Cajun spice to the cooking chicken. Add sweet chilli sauce, once the chicken is cooked.
Serve the salad cold.
Plate the lettuce, then add the capsicum, mushrooms, cucumber, cherry tomatoes, and avocado. Then add the chicken, pour the pan juices over the top and sprinkle with roasted pine nuts.
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