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Chicken, lime and ginger salad with coconut dressing
Chicken, lime and ginger salad with coconut dressing
By Published: August 28, 2012
- Yield: 4 Servings
- Prep: 40 mins
- Cook: 10 mins
- Ready In: 50 mins
Fresh summer-time fare - zingy and delicious. Just perfect. Portions per serving on the Good Habits Plan 3 x protein 1 x vegetable 40 optional calories
Ingredients
- 400 g Chicken Breast Skinless Raw, Cut into chunks
- 1 teaspoon Root Ginger Grated
- 1 tablespoon Soy Sauce
- 1 medium Lime Whole, Finely grated zest and juice
- Spray Cooking Oil
- 1.5 Pinch Cracked Ground Pepper
- 130 g Leaf Vegetable Spinach or Rocket
- 1 medium Red Pepper Deseeded and thinly sliced
- 100 ml Reduced fat Coconut Milk
- 2 tablespoon Sweet Chilli Sauce
- 1 tablespoon Fresh Coriander
- Salt and Pepper To Taste
Instructions
- Put the chicken chunks into a glass bowl and add the ginger, lime zest, lime juice and soy sauce. Toss together and leave to marinate for 30 minutes.
- Heat the non-stick frying pan and add the chicken and cook for 8-10 minutes turning until cooked.
- Meanwhile, share the salad leaves and red pepper between four serving plates. Make the dressing by mixing together the coconut milk, chilli sauce and coriander and season.
- Cuisine: Mediterrarean
- Course: Salad
- Skill Level: Beginner
