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Warm Chicken Salad with

Hot Spiced Dressing


Juicy cooked chicken breast in sesame oil, combined with veggies in a hot spiced dressing.  Oh, so good.


1 to 2 TBS Sesame Oil or avocado oil or both

8 Shallots, finely chopped

2 Garlic clove, crushed

12 oz. Chicken breast fillets, skinned and cut into thin strips

1 Red Bell Pepper, seeded and sliced

14 oz. can Edamame beans (or peas or baby sweet corn, drained and halved)

1/4 head of Green or red Cabbage, shredded

Mixed Lettuce leaves or Spring mix

Fresh Flat leaf parsley sprig for garnish

Opt: 1 Habanero pepper or Jalapeno or Thai Pepper, chopped finely

Opt: 1 1/2 cups Brown Rice, cooked on the side

Salt and Black Pepper to taste

OPT:  grated carrot, chopped tomatoes, avocados sliced or chopped


  • 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 if using in the dish to stir fry for another 3 min.


Wash lettuce leaves, and spin dry

Arrange the salad leaves, tearing up large ones if necessary and place them on a serving dish.


Hot Spiced Dressing if You Want to Add More Flavor:

3 TBS Olive Oil

1 TBS Sesame Oil

1 TBS Soy Sauce

1 TBS Balsamic Vinegar

1 TBS >Doc's Jade Burst >Doc’s Garlic Rush


  • In a small bowl, blend together Doc's Sauces, soy sauce, balsamic vinegar and oil. Set aside.

  • Heat the Spicy Hot dressing for about 1 min until bubbly, season to taste

  • Spoon the chicken mixture over salad leaves or on top.

  • Your guests may toss their own together to mix.

  • Serve immediately. 


Garnish with sprig of Flat leaf parsley

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