Ingredients

• 150g chicken breast
• 2 tbsp chipotle paste
• 2 tsp ground nut oil
• 1 small onion, chopped
• 1/2 a bell pepper, chopped
• 6 chestnut mushroom, chopped
• 2 cups salad leaves

For the salad dressing:

• 2 tsps rape seed oil
• 3 tbsps orange juice
• 1/5 tsp soy sauce
• 1 tbsp white wine or cider vinegar

Garnish:

• 1 tbsp fresh coriander leaves

Method

Marinade the chicken breast in 1 tbsp chipotle paste and bake. Slice. Heat the ground nut oil in a wok. Fry the vegetables. Add the sliced chicken and remaining chipotle paste. Fry for a few seconds. Serve on top of the dressed salad leaves and garnish with fresh coriander leaves.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 249.8
• Total Fat: 12.2 g
• Cholesterol: 46.4 mg
• Sodium: 339.9 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 3.4 g
• Protein: 20.6 g