Warm Spicy Chicken Green Salad
|Butter||2 Ounce (60 Gram)|
|Boneless chicken breasts fillets||4 , cooked and sliced|
|Snow peas||7 Ounce, cooked (200 Gram)|
|Rocket leaves||2 Tablespoon, washed and drained|
|Curly endives||1⁄4 , washed and drained|
|Lettuce leaves||4 , washed and drained|
|For hot dressing|
|Balsamic vinegar||1⁄8 Cup (2 tbs)|
|Snipped chives||2 Tablespoon|
|Peach||1 , stoned, peeled and finely chopped|
|Fresh chili||4 , diagonally sliced|
|Olive oil||1⁄2 Cup (8 tbs)|
1. Melt butter in a frying pan over a high heat and stir-fry chicken on both sides. Season with salt, pour in balsamic vinegar and cook till reduced. Stand.
2. To make dressing, combine honey with vinegar and salt in a bowl, whisk to combine. Add chives, peach and half of the chilies, add oil beating until smooth.
3. On a serving platter make a bed with rocket, endive and lettuce. Place chicken and snow peas on top. Drizzle with dressing and garnish with remaining chilies.