Chicken Salad with Kiwifruit & Lime-Ginger Dressing
35 minutes
Following its debut as the darling of upscale chefs, the kiwifruit – a great source of vitamin C, fibre and potassium – has become a popular snack fruit.
Janet Mitchell
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Ingredients
Serves: 4
- Salt
- Freshly ground pepper
- 4 skinless, boneless chicken breast halves (150g each)
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 2 tablespoons chilli sauce
- 3 teaspoons honey
- 1 teaspoon olive oil
- 3/4 teaspoon ground ginger
- 4 cups mixed lettuce leaves
- 4 kiwifruit, peeled and cut into 1cm cubes
- 1/2 cup canned sliced water chestnuts, rinsed and cut into strips
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Preheat the grill. Rub the tarragon, a pinch of salt and a good grinding of pepper into the chicken. Grill 15 cm from the heat for 4 minutes each side or until cooked through. Cool to room temperature and cut crossways into 1 cm slices.
- Meanwhile, whisk together the lime zest, lime juice, chilli sauce, honey, oil and ginger in a large bowl.
- Add the lettuce leaves, kiwifruit and water chestnuts, tossing to combine. Add the chicken and toss again.
Did you know?
Kiwifruit contain an enzyme called actinidin, which breaks down protein. Mashed or puréed kiwifruit can serve as a tenderising marinade; leave it on the meat for at least 15 minutes.
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