Chicken, pear and rocket salad
Preparation: 10 minutes + Cooking: 5 minutes Serves: 4 Ingredients 1⁄3 cup olive oil 1 red chilli, finely chopped 1 green chilli, finely chopped 2 limes, juiced 1 tsp caster sugar Salt and freshly ground black pepper 200g button mushrooms, quartered 2 large pears, finely sliced 1 barbecue chicken, flesh shredded 1 bunch rocket, shredded Method Combine the oil and chillies in a frying pan over medium-high heat. Cook, stirring often for 4 minutes or until the oil is hot. Remove from heat, add lime juice, caster sugar, salt and pepper. Place mushrooms in a large bowl, pour over ¾ of the chilli oil dressing and toss well to coat. Cover and set aside for 30 minutes, tossing every 10 minutes to marinade. Stir the chicken, pears and rocket into the mushrooms and toss well to combine. Spoon into serving bowls, drizzle with remaining dressing. Season with salt and pepper, and serve with some fresh crusty bread.