Chicken and herb salad with creamy lime dressing

Cooking Salads Chicken and herb salad with creamy lime dressing

Crunchy peanuts and hints of lime and soy add Asian inspiration to this fresh, crisp salad.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Gluten free Shellfish free Wheat free
  1. Cut the chicken horizontally into 3 thin slices.
  2. Combine the oil, soy sauce and garlic in a glass or ceramic dish. Add chicken. Season with pepper. Turn to coat.
  3. Preheat a barbecue grill or chargrill on medium-high. Drain the chicken from the marinade. Add chicken to the grill and cook for 2 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm.
  4. Place capsicum, lettuce, coriander, mint and cucumber in a large bowl. Combine dressing and lime rind in a small bowl.
  5. Cut the chicken into 1cm-thick slices. Divide the salad among serving dishes and top with the chicken. Drizzle over the dressing and sprinkle with the peanuts to serve.

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1 large single chicken breast fillet
1 tbsp peanut oil
2 tsp soy sauce
1 garlic clove, crushed
1 red capsicum, halved, deseeded, thinly sliced
1 oak leaf lettuce, leaves separated, coarsely torn
1/2 bunch fresh coriander, sprigs picked
1/2 bunch fresh mint, leaves picked, torn
1/2 telegraph cucumber, halved lengthways, thinly sliced
125ml caesar salad dressing
1 lime, rind finely grated
80g roasted peanuts, finely chopped

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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