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Lime & pepper vietnamese chicken salad
Lime & pepper vietnamese chicken salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Kick off the week with a delicious and healthy Asian chicken salad.
Ingredients:
  • 2 (about 200g each) chicken breast fillets, halved lengthways
  • 60ml (1/4 cup) fresh lime juice
  • 1 tsp finely grated lime rind
  • 1 long red chilli, seeded, finely chopped
  • 24.40 gm fish sauce
  • 1/2 tsp freshly ground black pepper
  • 16.00 gm brown sugar
  • 200g green round beans, trimmed, cut into 3cm lengths
  • 2 baby cos lettuces, trimmed, shredded
  • 200g punnet grape tomatoes, halved
  • 110g (2 cups) trimmed bean sprouts
  • 125.00 ml fresh mint leaves
  • Olive oil spray
Instructions:
  • Place the chicken in a glass or ceramic dish and in a separate bowl, mix lime juice, lime zest, chili, fish sauce, pepper, and sugar. Pour half of the mixture over the chicken, making sure to coat it well. Allow the chicken to marinate for 10 minutes.
  • Cook the beans in a pot of boiling water for 3 minutes until they are vibrant green and tender-crisp. Refresh them under cold running water, then drain. Mix the beans with lettuce, tomato, bean sprouts, and mint in a large bowl.
  • Preheat a non-stick frying pan over high heat. Lightly spray with oil and cook the chicken for 2-3 minutes on each side until fully cooked. Then, slice the chicken into thick pieces.
  • Drizzle the remaining lime juice mixture over the salad, toss to combine, then divide among plates and top with the chicken.

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