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Cut the chicken breasts into about 2 cm pieces,
toss with the vegetable oil and season with salt
and freshly ground black pepper. Heat a large
frying pan over a moderate heat and cook the
chicken pieces in batches so as not to overcrowd
the pan. Cook for 5 minutes, turning once. Return
all chicken pieces to the frying pan and pour over
the sweet chilli sauce. Toss well to coat chicken
and then set aside to cool a little. Cut the
tomatoes, cucumber and avocado into about 2 cm
chunks. Place the mesclun onto a large serving
platter or 4 serving plates. Pile the chicken with
sauce, tomato, cucumber, avocado, red onion and
brie wedges on top. Serve with the Roast Garlic
Aioli.
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