Hot Spiced Dressing
Juicy cooked chicken pieces combined with veggies in a hot spiced dressing.
6 oz. mixed lettuce leaves or Spring mix
8 shallots, finely chopped
1 garlic clove, crushed
12 oz. chicken breast fillets, skinned and cut into thin strips
1 red pepper, seeded and sliced
14 oz. can baby sweet corn, drained and halved
10 oz. cooked brown rice
salt and black pepper to taste
Fresh Flat leaf parsley sprig for garnish
Wash lettuce leaves, and spin dry. Arrange the salad leaves, tearing up large ones if
necessary and place them on a serving dish. Toss together.
Hot Spiced Dressing:
1/3 C. >>>Doc's Habañero Heaven or any of Doc's Sauces
1 TBS light soy sauce
1/3 C. Balsamic Vinegar
1/4 C. >>>Doc's Cool Nights
1/4 C. Olive Oil
In a small bowl, mix together Doc's Habañero Heaven, soy sauce, Doc's Cool Nights
and Balsamic Vinegar. Set aside.
Heat the oil in a large, non stick skillet or wok. Add the shallots and garlic and stir-fry
over a medium heat for about 1 minute. Add the sliced chicken to the pan and stir-fry for
another 5 min. until chicken pieces are nearly cooked. Add the red pepper, sweet corn
and cooked rice to stir fry for another 3 min.
Pour in the Spicy Hot dressing for about 1 min. until bubbly. Season to taste.
Spoon chicken mixture over salad leaves, toss together to mix and serve immediately.
Garnish with sprig of Flat leaf parsley.