Tuesday, 26 October 2010

Warm Chilli Chicken Salad

Wednesdays are usually the only day I have enough time to make myself a warm lunch. It's the only day of the week where I am either at home or in the library. For the last few weeks its been in the library studying for an essay which finally got handed in last week, so I celebrated by making myself a warm salad. This salad was so good, I had to ring my mum to tell her how good it was. The sweet chilli works so well with the other ingredients and the lettuce leaves provide that freshness so the dish is not too sticky and cloying.

Warm Chilli Chicken Salad
(Serves 4)

4 chicken breasts, cut into strips
8 medium potatoes
2 peppers, one red one yellow
salt and pepper
salad leaves
for the marinade
juice of 1/2 a lemon
1 tbsp virgin olive oil
3 tbsp sherry or white wine
1 clove garlic, crushed
4 dsp sweet chilli sauce

Mix the marinade ingredients together in a deep dish and marinate the chicken for a minimum of an hour.

Preheat the oven to 180C.

Cut the potatoes and peppers into squares and toss them in a little oil in a roasting tin. Season with salt and pepper.

Cook the chicken on the middle shelf of the oven and roast the veg on the top shelf for about 30 mins or until cooked.

Mix the roasted veg and chicken with the salad leaves. Pour over the juices from the dish (or if you didn't have any, some more sweet chilli sauce). Mix well and serve with some ciabatta.

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