Sweet & Sour Chicken Salad with Roasted Vegetables

YIELD: ± 2.5 kg


125 mℓ (½ cup) Oil, for frying
1 kg Chicken, fillets, cut into strips
30 g (2 Tbsp) Garlic & ginger paste
30 g Garlic & Herb Sprinkle (04094010)
200 g (1 large) Yellow pepper
200 g (1 large) Red pepper
300 g (2 medium) Red onions, cut into wedges
200 g (± 20) Cherry tomatoes, halved
200 g Rocket
300 g Cos lettuce (or any lettuce of choice)
500 mℓ (2 cups) Sweet & Sour Marinade (07572040)
90 mℓ (6 Tbsp) Lime / Lemon juice
10 g (1 Tbsp) Sesame seeds, hulled (optional)
5 g (1 Tbsp) Fresh chives, finely chopped


Preheat an oven to 180ºC. Mix together half of the oil (60 mℓ), the chicken, garlic & ginger paste and Garlic & Herb Sprinkle in an insert. Place in the oven for ± 10 - 15 minutes or until cooked through and set aside. Cut the peppers into large squares. Place the red onions and peppers in an insert. Drizzle with the remaining oil and roast for ± 10 - 15 minutes. Leave to cool. Toss the tomatoes, rocket and lettuce together in a salad bowl. Add the roasted vegetables. Whisk together the Sweet & Sour Marinade and the lime/lemon juice. Place the sesame seeds in a pan over medium heat, do not add oil. As the seeds start to heat, shake the pan every ± 20 seconds to distribute evenly. Continue for ± 2 - 3 minutes or until seeds reach a light caramel colour, then remove from heat. Mix toasted sesame seeds and grilled chicken with the sauce mixture. Gently mix through and arrange on top of the salad. Sprinkle with freshly chopped chives and serve.