Chicken, lime and ginger salad with coconut dressing
- Total Time
This delicious salad is simple to make, yet packed with plenty of flavour. Enjoy for lunch or dinner.
Chicken breast, skinless, raw400 g, cut into chunks
Root Ginger1 teaspoons
Lime(s)1 medium, finely grated zest and juice of
Soy Sauce1 tablespoons
Calorie controlled cooking spray5 spray(s)
Black pepper⅛ teaspoons
Watercress130 g, spinach and rocket salad
Red pepper(s)1 medium, deseeded and thinly slicedDressing:
Amoy Reduced Fat Coconut Milk100 ml
Sweet Chilli Sauce2 tablespoons
Coriander, fresh1 tablespoons, plus sprigs to garnish
Salt1 pinch, and freshly ground black pepper
- 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.
- 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.
- 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.
- Share the cooked chicken between the salads. Serve, drizzled with the dressing, garnished with coriander sprigs.