4 cups mixed greens

4 cups spinach

3 boneless, skinless chicken breast halves, cooked and thinly sliced

1 carrot, peeled and shredded

1 red bell pepper, cored, seeded and thinly sliced

1 rib celery, peeled and finely sliced

6 oz( 1/12 cups) trimmed snow peas, cooked until just crisp and tender

1 398 ml tin baby corn, drained, rinsed and sliced in half on the diagonal

1 Bartlett pear, cored and diced

1 apple, cored and diced

1/4 cup coarsely chopped peanuts

2 tbsps finely minced fresh chives



1 tbps natural peanut butter or sesame tahini

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp sweet chili sauce

1 tbsps freshly minced cilantro

2-3 tbsps vegetable or olive oil

1 tsp sesame oil


Combine the chicken, carrot, red pepper, celery, snow peas, corn, pear and apple in a large bowl and gently toss. Combine all dressing ingredients except oils in a small bowl stirring to mix well. Slowly whisk in both oils until slightly thickened and combined. Stir into chicken mixture gently tossing to coat.

Mix together lettuce and spinach and place on large platter or individual plates. Top with chicken mixture and garnish with peanuts and chives.

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