M. Mottershead
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Warm Chilli Chicken Salad




Serves 4

• 4 chicken breasts cut into strips
• 8 medium sized potatoes
• 1 red pepper
• 1 yellow pepper
• salt and pepper to season
• salad leaves
• oil

For the marinade:
• juice of ½ lemon (1 tablespoon)
• 1 tbsp virgin olive oil
• 3 tbsp sherry or white wine
• 1 clove garlic crushed
• 4 dsp Tracklements Chilli Jam

Pre heat oven to 180°C/350°F/gas mark 4

Mix all the marinade ingredients together in a deep dish and then marinate the chicken in the mixture for a minimum of an hour.

Meanwhile, cut the potatoes into wedges and the peppers into strips, toss them in a little oil in a roasting tin and season.

Roast the vegetables on the top shelf of the oven for approx 25mins or until cooked.

Meanwhile, fry off the chicken with a little oil until browned then cook on the middle shelf of the oven for 10 mins, ensuring it is cooked through.

Put the salad leaves into a serving bowl, add the roasted vegetables and chicken then pour over the juices from the dish. Mix well and serve warm with a Ciabatta.