Thai Chicken Salad with Spring Onion Omelette


2 cups shredded barbeque chicken (can be roast chicken)
8 eggs
½ red onion
2 knobs garlic
long red chilli, seeded & thinly sliced
2 tbsp light soy
peanut oil for frying
½ red capsicum
½ cup snow peas trimmed, sliced thinly length wise
½ cup blanched beans
¼ cup coriander, chopped
1 tsp sesame oil
1 tsp fish sauce


Saute all ingredients in a hot pan, then add eggs and herbs.

Put in oven 10 mins at 200C

Serve with salsa