SOY CHICKEN AND GREEN ONION OMELETTE SALAD 700 g chicken breast fillets 2 tablespoons soy sauce 1 clove garlic, crushed 1 tablespoon peanut oil 6 eggs 4 green onions sliced thinly 50 g tat soi leaves 50 g snow pea tendrils CHILI DRESSING 1 tablespoon sweet chili sauce 2 tablespoons lime juice 2 red Thai chilies, chopped finely 1/4 cup peanut oil 1 tablespoon sugar

Combine chicken, soy and garlic in large bowl; cover, refrigerate 3 hours or overnight.

Drain chicken; discard marinade. Heat oil in large pan; cook chicken, in batches until browned all over and cooked through. Cover chicken; rest 5 minutes, slice thinly.

Meanwhile, whisk eggs in medium bowl with onion. Pour half of egg mixture into heated large non-stick pan; cook, tilting pan, over medium heat until
egg mixture is almost set. Turn, cook further 2 minutes. Repeat with remaining mixture.

Roll omelettes together; cut into thin slices.

Gently toss chicken and omelette in large bowl with tat soi, tendrils and three-quarters of the dressing. Serve remaining dressing separately.

CHILI DRESSING
Combine ingredients in screw-top jar; shake well.

Serves 4.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]