12 Jul 2004
A few days ago, my roommates brought home a big bottle of sweet chili sauce from an Asian grocery store. I've been experimenting with using it as a garnish on various dishes and have loved it, so tonight I tried using it in a more planned fashion. It turned out great.
Sweet Chili Chicken Salad
- Romaine lettuce
- 1 tomato
- 4-5 pepperoncini
- 1 green pepper
- 2-3 chicken breasts
- 2 tsp sesame oil
- Sweet Chili Sauce
- 1 Tbsp white or rice vinegar
- 2 tsp lemon juice
- a dash of Fines Herbs (just Thyme will suffice)
- if extra spice is desired, an iota of chili oil
Slice the chicken into bite-size pieces. Heat sesame oil in skillet with high flame. Add chicken and 1 tbsp sweet chili sauce. Saute, stirring frequently. When nearly cooked, add Fines Herbs, chili oil if desired, and a bit of salt. Add some more sweet chili sauce, cook to completion, and dash on vinegar and lemon juice.
Allow to cool a bit, toss with sliced lettuce, tomato, pepperoncini, and green pepper, and serve. For extra flavor, pour a bit of pickling liquid from pepperoncini onto salad. Croutons also recommended.
Serves 3 as entree or 5-6 as side.