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.

Recipe uploaded with Shop'NCook for iPhone.

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