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Chicken breasts, lettuce and Sweet Chili dressing


Serves 4

  • 4 boned and skinned chicken breasts 
  • Salt 
  • Freshly ground black pepper 
  • 2 or 3 tsp olive oil
  • 8 tbsp Sweet Chili dressing
  • 1 fresh lettuce
  • 1 small red onion


  • Place the chicken breasts in a plastic zip bag or between two sheets of cellophane wrap, then flatten them with a meat mallet.  
  • Once the thickness of your chicken breast is uniform, (roughly 10 to 15 mm thick), season each side with salt and pepper. 
  • Heat a pan over a medium-high heat until it starts smoking slightly. If you are not using a non-stick pan, you can grease it lightly with 2 or 3 teaspoons of cooking oil. 
  • Place the chicken in the pan in one layer. 
  • Lower the heat to medium and cook the chicken for 8 to 12 minutes, turning it from time to time with a spatula. It is ready when it is no longer pink and the juices run clear.  
  • Place a chicken breast on a plate and serve it with 2 tablespoons of Sweet Chili dressing, some lettuce and a few onion rings. 
Enjoy your meal!