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