Grilled Chicken and Papaya Salad with Lime Dressing
recipe
Grilled Chicken and Papaya Salad with Lime Dressing
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The delightfully piquant taste of exotic lime adds an extra dimension to your cooking
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)
Serves:
4
Preparation:
40
Cook Time:
15
Total Time:
55min
Directions
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- Place the chicken breasts in a dish. Put the coriander seeds in a bowl and add half the chillies, the grated zest of lime, garlic clove and the oil. Marinate the chicken in the mixture for #hours.
- Meanwhile, make the dressing by mixing the remaining garlic and lemon grass together, then adding tsp sugar, tbsp fish sauce and lime juice to taste. Set aside.
- Arrange the lettuce leaves in a bowl or bowls and arrange the kiwi fruit and papaya on top.
- Heat the grill or a cast-iron ridged grill pan until hot, then grill the chicken for #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.
- Chop the coriander stalks finely and add to the dressing. Drizzle the dressing over the salad. Scatter with the peanuts, if using, and serve.
Source: Brian Glover, Tesco Recipe Magazine
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