Sweet Chilli Chicken Salad

4 lebanese cucumbers slice in half longways and chopped into bite sized pieces.
2 punnets grape tomatoes halved
1 bag baby spinach as a salad bed
½ cup of dried cranberries
1 large chicken breast sliced into 6 mm thick slices
½ cup sweet chilli sauce
½ cup chopped unsalted cashews or peanuts
Fresh coriander or parsley as garnish
Salt and pepper to taste

½ cup sweet chilli sauce
Juice of 2 limes (or to taste)
½ cup of rice Bran oil or other plain light oil.
Blend all together and put aside

Lay the sliced chicken breast on a tray lined with baking paper and cover with the sweet chilli sauce. Cook quickly in a very hot oven (250) for approx 15 minutes. Remove, cover and cool.  Toss with the chopped nuts and salt and pepper if required. Put aside. Lay a bed of spinach on a platter and layer the tomatoes, cucumber and cranberries with the cooled chicken. Garnish with extra chopped nuts and parsley or coriander. Serve with the dressing on the side. 

Serves: 2

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