Sweet Chilli Chicken Salad

20 mins

Sweet Chilli Chicken Salad

Ingredients

  • 60g sweet chilli sauce
  • ½ lime, zest and juice
  • 1½ tsp fish sauce or light soy sauce
  • 140g skinless chicken breast
  • 1 tsp coconut oil
  • salt and pepper
  • 70g mangetout, sliced
  • 1 carrot, peeled and shredded
  • 140g red or white cabbage, or a mix of both, shredded
  • 1 small bunch thai basil or coriander, leaves torn

Method

Preheat a griddle pan over a high heat. Whisk the sweet chilli sauce, lime zest and juice, and fish sauce together in a small bowl and set aside.

Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten. Brush with the oil, season with salt and pepper then lay on the griddle and cook for 3 minutes on each side or until cooked through. For the final couple of minutes of cooking, brush with the sweet chilli sauce and turn regularly, reserving some sauce for the salad; the chicken should be gazed and lightly charred.

Meanwhile put the vegetables into a large bowl with the remaining sauce and mix together. Give everything a good squeeze as you mix; it’ll work the flavours together and will soften the vegetables. Stir the herbs through the salad and serve with the chicken.

Tips

A food processor with a slicing attachment will make short work of the veggies and really speed up prep time.