Chicken, lime & ginger salad
5
Points®
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
Root Ginger
1 teaspoon(s)
Lime
1 medium
Soy Sauce
1 tablespoon(s)
Calorie controlled cooking spray
5 spray(s)
Black pepper
0.125 teaspoon(s)
Watercress
130 g
Red pepper
1 medium
Reduced fat coconut milk, tinned (7.7% Fat)
100 ml
Sweet Chilli Sauce
2 tablespoon(s)
Coriander, fresh
1 tablespoon(s)
Salt
1 pinch
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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