Grilled Chicken and Papaya Salad with Lime Dressing
The delightfully piquant taste of exotic lime adds an extra dimension to your cooking
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INGREDIENTS:
 4 boneless chicken breast fillets
1 tsp crushed coriander seeds
1–2 fresh red chillies, deseeded and finely chopped
2 limes
3 garlic cloves, peeled and crushed
2 tbsp sunflower or groundnut oil
5cm piece lemon grass, tender inner part only, finely minced
2–3 tsp light muscovado sugar
1–2 tbsp Thai fish sauce (nam pla)
4 Little Gem lettuce hearts, leaves separated
2 kiwi fruit
1 large or 2 small papaya, halved, deseeded and sliced
5cm piece cucumber, sliced
2 tbsp fresh mint or basil leaves
1 pack fresh coriander, leaves and stalks separated
4 tbsp roasted peanuts (optional)
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PREPARATION:
1. Place the chicken breasts in a dish. Put the coriander seeds in a bowl and add half the chillies, the grated zest of 1 lime, 1 garlic clove and the oil. Marinate the chicken in the mixture for 1–2 hours.
2. Meanwhile, make the dressing by mixing the remaining garlic and lemon grass together, then adding 2 tsp sugar, 1 tbsp fish sauce and lime juice to taste. Set aside.
3. Arrange the lettuce leaves in a bowl or bowls and arrange the kiwi fruit and papaya on top.
4. Heat the grill or a cast-iron ridged grill pan until hot, then grill the chicken for 6–7 minutes each side or until fully cooked. Cool then slice obliquely and arrange on top of the salad, Scatter over the cucumber, mint or basil and the coriander leaves.
5. Chop the coriander stalks finely and add to the dressing. Drizzle the dressing over the salad. Scatter with the peanuts, if using, and serve.
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PREP/COOK
INFORMATION:
Prep time:
40 minutes
Cook time:
15 minutes
Serves: 4
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Source: Brian Glover, Tesco Recipe Magazine
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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