Chunky chilli chicken and brie saladReviewed by our expert panel
(at time of publication)
- 4 chicken breasts (600g)
- ground black pepper
- 1 teaspoons olive oil
- 4 teaspoons sweet chilli sauce
- 1 avocado, cubed
- 2 large tomatoes, cubed
- 1 cucumber, cubed
- ½ red onion, finely sliced
- 4 cups baby or chopped spinach
- 1 teaspoon crushed garlic
- 4 slices grainy bread
- olive spray oil
- 60g brie cheese
- Creamy chilli dressing
- 4 teaspoons reduced-fat sour cream or plain yoghurt
- juice of 1 lemon
- 2 teaspoons sweet chilli sauce
1 Preheat the oven to 180°C. Cut the chicken breasts into 2cm chunks and season with pepper. Heat a large frying pan over a high heat, add the oil and cook the chicken for 5-10 minutes until it is cooked through and the juices run clear. Once cooked, remove from the heat and add the sweet chilli sauce. Toss well so the chicken is nicely coated and starts to caramelise. Set aside.
2 In a large bowl toss together the avocado, tomatoes, cucumber, red onion and baby spinach. Mix the dressing ingredients together in a small bowl and set aside.
3 Spread the garlic evenly over each slice of bread and spray both sides lightly with olive oil. Place bread in oven and bake on both sides for a few minutes or until crispy. Cut the bread into 1cm cubes to make croutons.
4 Serve the salad topped with a few chunks of brie, chicken and homemade croutons. Finish off with a dollop of chilli dressing.
Make it gluten free: Use gluten-free bread and check sweet chilli sauce is gluten free.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information