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 TBS to 2 TBS Sesame Oil

8 shallots, finely chopped

1 garlic clove, crushed

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

1 Red Bell Pepper, seeded and sliced

Salt and Black Pepper to taste

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

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

Opt: 1 1/2 C. Brown Rice, cooked

 

6 oz. Lettuce leaves or Spring mix

Fresh Flat leaf parsley sprig for garnish

 

• 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.

 

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:

3 TBS Olive Oil

1 TBS Sesame Oil

1 TBS light 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.