date:Nov 26, 2013
with pepper. Cover. Refrigerate for 20 minutes.
2. Meanwhile, heat remaining oil in a non-stick frying pan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sweet chilli sauce. Cook, stirring, for 3 to 5 minutes or until onion is golden and caramelised.
3. Heat a chargrill or barbecue plate on medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through.
4. Arrange lettuce, tomato, cucumber, chicken and onion mix