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Chicken, lime and ginger salad with coconut dressing

3
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This delicious salad is simple to make, yet packed with plenty of flavour. Enjoy for lunch or dinner.

Ingredients

Chicken breast, skinless, raw

400 g, cut into chunks

Root Ginger

1 teaspoons

Lime(s)

1 medium, finely grated zest and juice of

Soy Sauce

1 tablespoons

Calorie controlled cooking spray

5 spray(s)

Black pepper

⅛ teaspoons

Watercress

130 g, spinach and rocket salad

Red pepper(s)

1 medium, deseeded and thinly slicedDressing:

Amoy Reduced Fat Coconut Milk

100 ml

Sweet Chilli Sauce

2 tablespoons

Coriander, fresh

1 tablespoons, plus sprigs to garnish

Salt

1 pinch, and freshly ground black pepper

Instructions

  1. Put the chunks of chicken into a glass or plastic bowl (not metal) and add the ginger, lime zest, lime juice and soy sauce. Toss together, then cover and leave to marinate for 30 minutes.
  2. Heat a char-grill pan or non-stick frying pan. Add the chicken and cook for 8-10 minutes, turning often until thoroughly cooked. Check with a sharp knife, there should be no traces of pink. If there are, cook for a little longer.
  3. Meanwhile, share the salad leaves and red pepper between four serving plates or bowls. Make the dressing by mixing together the coconut milk, chilli sauce and coriander. Season with a little salt and pepper.
  4. Share the cooked chicken between the salads. Serve, drizzled with the dressing, garnished with coriander sprigs.

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