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Lime & pepper vietnamese chicken salad

  • 15minutes

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Source: www.taste.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 (about 200g each) chicken breast fillets, halved lengthways

  3. 60ml (1/4 cup) fresh lime juice

  4. 1 tsp finely grated lime rind

  5. 1 long red chilli, seeded, finely chopped

  6. 1 tbs fish sauce

  7. 1/2 tsp freshly ground black pepper

  8. 1 tbs brown sugar

  9. 200g green round beans, trimmed, cut into 3cm lengths

  10. 2 baby cos lettuces, trimmed, shredded

  11. 200g punnet grape tomatoes, halved

  12. 110g (2 cups) trimmed bean sprouts

  13. 1/2 cup fresh mint leaves

  14. Olive oil spray

Instructions Jump to Ingredients ↑

  1. Place chicken in a glass or ceramic dish. Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken. Turn to coat. Marinate for 10 minutes.

  2. Meanwhile, cook beans in a saucepan of boiling water for 3 minutes or until bright green and tender-crisp. Refresh under cold running water. Drain. Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl.

  3. Heat a non-stick frying pan on high. Spray with oil. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.

  4. Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

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