Lime & pepper vietnamese chicken salad

Lime & pepper vietnamese chicken salad

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Start the week with a nutritious Asian-style chicken salad.

The ingredient of Lime & pepper vietnamese chicken salad

  1. 2 (about 200g each) chicken breast fillets, halved lengthways
  2. 60ml (1/4 cup) fresh lime juice
  3. 1 teaspoon finely grated lime rind
  4. 1 long red chilli, seeded, finely chopped
  5. 1 tablespoon fish sauce
  6. 1/2 teaspoon freshly ground black pepper
  7. 1 tablespoon brown sugar
  8. 200g green round beans, trimmed, cut into 3cm lengths
  9. 2 baby cos lettuces, trimmed, shredded
  10. 200g punnet grape tomatoes, halved
  11. 110g (2 cups) trimmed bean sprouts
  12. 1/2 cup fresh mint leaves
  13. Olive oil spray

The instruction how to make Lime & pepper vietnamese chicken salad

  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.

Nutritions of Lime & pepper vietnamese chicken salad

fatContent: 176.86 calories
saturatedFatContent: 2.5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent:

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