Awesome Sweet Chilli Chicken Salad

There's nothing simpler than a warm chicken salad, but your standard supermarket ready to go ones often miss out on the true potential of this dish. Its really easy and can be knocked up in about 15 minutes, for a great meal when your sitting down watching telly, but also impressive for guests.

Ingerdients (to serve 4 people):


Croutons

1 medium sized Ciabatta roll.
1-2 garlic clove
Extra virgin olive oil.

Thinly slicy the ciabatta and add to a medium hot frying pan, frying until golden brown in olive oil and garlic. This will flavour the croutons, but not to the extent that they become garlic bread. Be as rustic as you like with these as they look great either way.

Salad
4 medium Chicken Breasts
Big bunch of mixed salad leaves, ensuring that you have 3 of the following categories of leaf: Crunchy, Spicy, Delicate. I generally will use Iceberg lettuce, Rocket, Watercress, Baby Spinach and some baby gem.
Grated Carrot and Beetroot
Basil and Dil
1 medium Red Chilli
1 standard block of Greek Feta cheese
1 Yellow Pepper
1 Cucumber
High quality Sweet chilli sauce - ensure this is not a thick "dipping" sauce, but a more liquidy one. I got to a vietnamese shop in Hackney (junction of Mare Street and Wells Street) for everything oriental, and they have great ranges here.

Method:
Tenderise the Chicken, and lighly brush with extra virgin olive oil, sprinkle with some lightly chopped basil, and place under the grill, turning regularly until cooked through but still moist.
While chicken is cooking, Mix all the salad leaves together, add the yellow pepper cut into think strips and the grated carrot and beetroot. Then finely deseed and dice the red chilli and throw in. Place salad in a large container (i use a big tupperware box) and pour over roughly 4 tablespoons of the sweet chilli sauce and toss the salad extensively until evenly dressed.
Once dressed, put onto four plates and then add the basil, dill, thinly sliced cucumber and cubed feta delicately on top (you don't want these overley dressed as it will dominate the contrastin flavours that make the salad so good.
When the chicken is done, clice into thin strips and place on top of each plate drizzling a little bit of sweet chilli sauce. Add croutons on the side as required.