Garlic and mint chicken with crunchy cos salad

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How to make Garlic and mint chicken with crunchy cos salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:05
  • Total Time : 0:20

Ingredients

  • 4 small (about 170g each) chicken breast fillets, each cut into 2 thin fillets
  • 2 tablespoons roughly chopped mint leaves
  • 2 garlic cloves, crushed
  • 1 teaspoon dried chilli flakes
  • 1 1/2 tablespoons olive oil
  • 1 baby cos, leaves separated, finely shredded
  • 1/2 punnet (about 80g) snow pea sprouts, roughly chopped
  • 2 spring onions, finely chopped
  • 1 tablespoon white wine vinegar

Method

  • Step 1 Place the chicken, mint, garlic, chilli and 1/2 tablespoon of oil in a bowl. Season with salt and pepper and toss to coat chicken.
  • Step 2 Place a large non-stick frypan over high heat. When hot, add the chicken in batches. Cook for 2 minutes on one side and 1 minute on the other or until cooked through.
  • Step 3 Meanwhile: toss the shredded lettuce, snow pea sprouts, and spring onion in a large bowl with the vinegar, remianing tablespoons of oil, salt and pepper.
  • Step 4 Divide the salad and chicken among plates and serve immediately.

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