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Good Food

Warm Chicken Salad

Serves 6


50g/2oz mixed salad leaves

50g/2z baby spinach leaves

50g/2oz watercress

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.