Lime & pepper vietnamese chicken salad

Ingredients

• 2 (about 200g each) chicken breast fillets, halved lengthways
• 60ml (1/4 cup) fresh lime juice
• 1 tsp finely grated lime rind
• 1 long red chilli, seeded, finely chopped
• 1 tbs fish sauce
• 1/2 tsp freshly ground black pepper
• 1 tbs brown sugar
• 200g green round beans, trimmed, cut into 3cm lengths
• 2 baby cos lettuces, trimmed, shredded
• 200g punnet grape tomatoes, halved
• 110g (2 cups) trimmed bean sprouts
• 1/2 cup fresh mint leaves
• Olive oil spray

Method

1. 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. 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. 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. 4 Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

Notes

• Half the marinade coats the chicken and the rest dresses the salad - clever!
• For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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