Lime & pepper vietnamese chicken salad

Cooking Meat Lime & pepper vietnamese chicken salad

Start the week with a nutritious Asian-style chicken salad.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. 1 Place chicken in a glass or ceramic dish. Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken. Turn to coat. Marinate for 10 minutes.
  2. 2 Meanwhile, cook beans in a saucepan of boiling water for 3 minutes or until bright green and tender-crisp. Refresh under cold running water. Drain. Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl.
  3. 3 Heat a non-stick frying pan on high. Spray with oil. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.
  4. 4 Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

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2 chicken breast fillets, halved lengthways
60ml fresh lime juice
1 tsp finely grated lime rind
1 long red chilli, seeded, finely chopped
1 tbsp fish sauce
1/2 tsp freshly ground black pepper
1 tbsp brown sugar
200g green round beans, trimmed, cut into 3cm lengths
2 baby cos lettuces, trimmed, shredded
200g punnet grape tomatoes, halved
110g trimmed bean sprouts
1/2 cup fresh mint leaves
Olive oil spray

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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