Grilled Chicken Salad
2 tsps. olive oil
4 lean chicken breasts, skin and fat removed, cut into long strips
1 Tbsp. lemon juice
2 cloves garlic, chopped finely
1 tbsp dried parsley
3 red chilies, chopped finely
14 Tbsps. Quaker Instant Oats
1/8 tsp. salt 2 egg whites, lightly beaten
2 cups fresh arugula and mesclun
1 large ripe avocado, pitted, peeled, sliced lengthwise
16 cherry tomatoes, halved
1 mango, diced lettuce
1 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
6 Tbsps. Chili sauce
1/8 tsp. salt
1 Pre-heat an oven to 220°C (430°F).
2 Grease a baking tray with oil and set aside.
3 In a bowl, mix chicken strips with lemon juice, garlic, parsley and red chilies and cover and refrigerate for about 1 hour.
4 Mix oats with salt in a bowl.
5 Dip the chicken strips in beaten egg while and then in the oat mixture.
6 Place the chicken strips on a greased baking tray and bake for about 10 to 12 minutes or until the chicken pieces brown evenly.
7 In a large salad bowl, add the salad avocados, tomatoes, mango and hot chicken strips.
8 Mix together all the ingredients for the dressing and pour the dressing over the chicken.
9 Toss the salad and serve immediately.