Erica's Chicken Salad
This is such a great summer recipe. It's probably my favourite main salad. my Ex's mum used to make it every Monday night for dinner. I was tempted to call this Erica's Monday night chicken salad. I never got sick of this and i can tell you its a regular weekly meal when avocados are reasonably priced. (I even make it on a Monday for nostalgia) So easy to make, takes no time and if you don't dress it, will keep for lunch the next day.
This serves 4, takes 40 minutes to make and can easily be doubled or trippled for large groups.
Ingredients
Dressing & Marinade
4 large chicken thigh fillets
1/4 cup sweet chilli sauce (plus extra 2 Tbs)
3 Tbs olive oil (just for the marinade)
1/2 Tsp soy sauce
2 limes, juiced
Salad
1 large bag mixed salad leaves
1 red capsicum, julienne
1 yellow capsicum, julienne
1 large carrot, julienne
1/2 continental cucumber, seeded and cut into strips
1/2 small red onion, thinly sliced into half moons
1 large avocado (Cut into half and then bite size pieces
Method
Beat the chicken until tenderised.
In a large cup, mix the sweet chilli, lime juice, soy sauce. Transfer 1/3 of this to a large glass bowl, add the extra 2 Tbs sweet chilli and olive oil and mix well. add the chicken and put aside to marinade, even 30 mins is fine for this. Keep the other 2/3 as the dressing and put aside.
Put all salad ingredients in a large bowl, ready for the chicken and dressing. (Cutting all the salad ingredients into the same sized pieces will make the salad look nice and easy to eat!
Tips
You can any salad ingredient you like to this, i honestly don't think you can go wrong!
When tenderising, use 2 freezer bags like in the picture, to minimise cleaning! (you're welcome!)
