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Chicken, chilli & avocado salad
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2 tsp olive oil + extra | |
500g | chicken tenderloins |
2 tsp | fish sauce |
2 tsp | lime juice |
1 tsp | sugar |
1/2 small | chilli, seeded and finally chopped |
2 cups | baby spinach |
1/2 Lebanese cucumber | |
1 cup | bean sprouts |
1/2 | avocado peeled and sliced |
6 | cherry tomatoes, halved |
1/4 cup | roasted peanuts |
2 tsp | olive oil |
1. Heat oil in a pan. Cook chicken in batches over a medium heat for 3 to 5 minutes, or until cooked through. Place into a large bowl .
2. In a small jar combine extra oil, fish sauce , lime juice, sugar chilli. Shake well and pour over cooked chicken, mix through. Add salad greens, cucumber and bean sprouts, toss well.
3. Place salad on serving plate and top with avocado, tomatoes and peanuts.
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