chicken salad stuffed peppers

 Serves: 6

1 Tbsp. Oil
3/4 ounce butter
4 chicken breast fillet
1 carrot, cut into Julienne strips
2 celery sticks, cut into Julienne strips
3 spring onions, cut into Julienne strips
5 ounce spinach leaves
2 Tbsp. Pine nuts
6 bell peppers
2 cups mayonnaise or plain yogurt
 Cayenne pepper & salt (To taste)

Directions:

 Heat oil and butter in a frying pan, add the chicken and cook for 7 minutes on each side over medium heat, or until tender and well browned all over. Drain on paper towels and allow to cool. Cut into thin slices. Mix together the carrot, celery, spring onion, spinach leaves, pine nuts. Then add the mayonnaise and toss together, and stuff into peppers.

*Bonus: If your looking for an extra kick, chop up jalapeño peppers.