Warm Chicken Salad
50g/2oz mixed salad leaves
50g/2z baby spinach leaves
30ml/2 tbsp chilli sauce
30ml/2 tbsp dry sherry
15ml/1 tbsp light soy sauce
15ml/1 tbsp tomato paste
10ml/2 tsp olive oil
8 shallots, finely chopped
1 garlic clove, crushed
350g/12oz skinless, boneless chicken breast, cut into strips
1 red pepper, seeded and sliced
175g/6 oz mangetouts, trimmed
400g/14 oz can baby sweetcorn, drained and half lengthways
275g/10 oz can brown rice
salt and ground black pepper
parsley sprig, to garnish
Arrange the mixed salad leaves, tearing up any large ones, and the spinach leaves on a serving dish. Add the watercress and toss to mix.
In a small bowl, mix together the chilli sauce, sherry, soy sauce and tomato paste and set aside.
Heat the oil in a large non stick frying pan or wok. Add the shallots and garlic and stir-fry over a medium heat for 1 minute. Add the chicken and stir-fry for 3-4 minutes.
Add the pepper, mangetouts, sweetcorn and rice and stir fry for 2-3 minutes.
Pour in the chilli sauce mixture and stir fry for 2-3 minutes, until hot and bubbling. Season to taste. Spoon chicken mixture over the salad leaves, toss together to mix and serve immediately, garnished with a fresh parsley sprig.