Sweet chilli chicken salad with toasted oatmeal recipe

  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 507 calories / serving
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Warm Sweet Chilli Chicken Salad with Onion Oatmeal (h)

Heat 2tbsp oil in a large frying pan. Mix the chicken with 50g oatmeal and seasoning and fry for 5-6 minutes until crispy and cooked throughout with no pink showing. Remove from the pan. Toss in the chilli sauce.

Add 2 tbsp oil to the pan and fry the onions for 3 minutes then add the remaining oatmeal and fry for a further 2 minutes.

Meanwhile, blanch the beans in boiling water for 2 minutes, drain and cool. Mix into the pea tops. Mix the remaining oil with the vinegar and toss into the salad. Divide onto 4 plates and top with the chicken. Sprinkle over the onion mixture and serve.

Cook’s tip

Frozen peas can be used instead of the beans. Try using smoked haddock instead of chicken. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 6tbsp cold pressed rapeseed oil
  • 4 boneless chicken breasts, cut into thin slices
  • 150g medium oatmeal
  • 6tbsp Thai sweet chilli sauce
  • 2 medium onions, finely chopped
  • 200g green beans, halved
  • 2tbsp cider vinegar
  • 2 x 80g bags pea tops
  • Energy 2125kj 507kcal 25%
  • Fat 22g 31%
  • Saturates 1g 7%
  • Sugars 15g 16%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 44.4g Protein 36g Fibre 6.8g


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