CHICKEN, LIME AND GINGER SALAD WITH COCONUT DRESSING

YIELD: 4 servings
PREP: 40 minutes
COOK: 10 minutes
READY IN: 50 minutes
CUISINE: Mediterranean
COURSE: Salad
SKILL LEVEL: Beginner

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.

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