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, 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
  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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