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.

Ingredients:

1 to 2 TBS Sesame Oil or avocado oil or both

8 Shallots, finely chopped

2 Garlic clove, crushed

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

1 Red Bell Pepper, seeded and sliced

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

1/4 Head of Green or Red Cabbage, shredded

Mixed Lettuce leaves or Spring mix

Fresh Flat Leaf parsley sprig for garnish

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

Opt: 1 1/2 C. Brown Rice, cooked on the side

Salt and Black Pepper to taste

OPT:  Grated carrot, chopped tomatoes, avocados sliced or chopped

Directions: 

1. Heat the oil in a large, non stick skillet or wok.

2. Add the shallots and garlic and stir-fry over a medium heat for about 1 minute

3. Add the sliced chicken to the pan and stir-fry for another 5 min. until chicken pieces are nearly cooked

4. Add the red pepper, sweet corn and cooked rice if using in the dish to stir fry for another 3 min

5. Wash lettuce leaves, and spin dry

6. Arrange the salad leaves, tearing up large ones if necessary and place them on a serving dish

Hot Spiced Dressing if You Want to Add More Flavor:

3 TBS Olive Oil

1 TBS Sesame Oil

1 TBS Soy Sauce

1 TBS Balsamic Vinegar

1 TBS Doc's Jade Burst or Doc’s Garlic Rush

1. In a small bowl, blend together Doc's Sauces, soy sauce, balsamic vinegar and oil. Set aside.

2. Heat the Spicy Hot dressing for about 1 min until bubbly, season to taste

3. Spoon the chicken mixture over salad leaves or on top. Your guests may toss their own together to mix.

4. Serve immediately. Garnish with sprig of Flat leaf parsley.