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
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.