Sweet chilli chicken salad with toasted oatmeal recipe
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
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.
