Chilli–lime chicken salad

24saves
50min


3 people made this

In this salad, chicken is gently poached in stock to give an almost melt-in-the-mouth texture and is then mixed with salad greens and vegetables and topped with a chilli–lime dressing.

Zoë Harpham

Ingredients
Serves: 4 

  • 2 skinless chicken breast fillets (420 g in total)
  • 1 ½ cups (375 ml) diluted salt-reduced or homemade chicken stock (recipes on this website)
  • 1 cup (250 ml) water
  • 1 carrot, peeled and finely julienned
  • 3 shallots, sliced on the diagonal
  • 1 red capsicum, deseeded and sliced
  • 1 radicchio treviso or radicchio lettuce, shredded
  • 100 g watercress leaves
  • CHILLI–LIME DRESSING
  • 2 tablespoons desiccated coconut, lightly toasted
  • 2 limes, juiced
  • 2 garlic cloves, roughly chopped
  • 1 bird's eye chilli, roughly chopped (deseed if you prefer)
  • ½ cup (130 g) Greek-style yogurt
  • 15 g watercress leaves

Directions
Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Place the chicken fillets, stock and water into a saucepan, ensuring the chicken is just covered. Gently bring the chicken to the boil while covered. Once the stock comes to the boil, remove the saucepan from the heat, keeping the lid on tight. Sit for 20–25 minutes or until the chicken is fully cooked when tested. Drain and allow to cool.
  2. In a large bowl, toss together the carrot, shallots, capsicum, radicchio and watercress. Once the chicken is cooled, gently shred or, if you prefer, slice. Add to the salad.
  3. To make the dressing, place the coconut, lime juice, garlic, chilli, yogurt and the reserved watercress into a small food processor bowl and gently whiz together until creamy. Alternatively, place into a small jug and blend with a hand-held blender.
  4. To serve, pour the dressing over the salad and gently toss together. Divide onto serving plates.

EACH SERVING (6)

2 portions vegetables

COOK'S TIPS

*You'll need to use about 1 bunch of watercress for this recipe — choose a bunch that weighs about 380 g, then trim off the stems and any straggly-looking leaves.
*If you like, you can serve the dressing in a jug and allow each diner to add their own dressing.

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Reviews (2)

lyric39
by
0

Yum I loved this dish, I made a few slight variations I added roasted sweet potato pan fried mushrooms as well as ?I raosted the garlic that I used in the lime chilli dressing sensational Simply delicious loved the dressing! - 04 Jun 2011

lyric39
by
0

Altered ingredient amounts. Yum I loved this dish, I made a few slight variations I added roasted sweet potato and roasted capsicum also pan fried mushrooms, I also roasted the garlic that I used in the lime chilli dressing. ITo serve I tossed through a few baby spinach leaves. - 04 Jun 2011

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