Chicken, lime & ginger salad with coconut dressing
Chicken breast, skinless, raw
400 g, cut into chunks
1 medium, finely grated zest and juice of
Calorie controlled cooking spray
130 g, spinach and rocket salad
1 medium, deseeded and thinly slicedDressing:
Reduced Fat Coconut Milk, Canned
Sweet Chilli Sauce
1 tablespoons, plus sprigs to garnish
1 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.