Warm sweet chilli chicken salad with onion oatmeal recipe

14 August 2017 by
First published: 29 August 2017

Chicken plus sweet chilli, plus onion oatmeal? An interesting combination we grant you, but it’s a flavour sensation not to be missed. Tuck in!


6tbsp cold pressed rapeseed oil

4 boneless chicken breasts, cut into thin slices

150g medium oatmeal

6tbsp Thai sweet chilli sauce

2 medium onions, finely chopped

200g green beans, halved

2 x 80g bags pea tops

2tbsp cider vinegar


Heat 2 tablespoons of oil in a large frying pan. Mix the chicken with 50 grams of oatmeal and seasoning and fry for 5-6 minutes until crispy and cooked throughout. Remove from the pan. Toss in the chilli sauce.

Add 2 tablespoons of oil to the pan and fry the onions for 3 minutes then add the remaining oatmeal and fry for a further 2 minutes.

Meanwhile, blanch the beans in boiling water for 2 minutes, drain and cool. Mix into the pea tops. Mix the remaining oil with the vinegar and toss into the salad. Divide onto 4 plates and top with the chicken. Sprinkle over the onion mixture and serve.

Recipe courtesy of Whole Grain Goodness

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Warm sweet chilli chicken salad with onion oatmeal recipe
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