Chili’lime chicken salad
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 chili’lime dressing.
| Servings | Prep Time | Cook Time |
| 4-6servings | 25minutes | 25minutes |
| Servings | Prep Time |
| 4-6servings | 25minutes |
| Cook Time |
| 25minutes |
Ingredients
- 2 skinless boneless chicken breasts
- 1 1/2 cups diluted salt-reduced or homemade chicken stock
- 1 cup water
- 1 carrot peeled and finely julienned
- 3 shallots sliced on the diagonal
- 1 red pepper deseeded and sliced
- 1 radicchio treviso or radicchio lettuce shredded
- 100 g watercress leaves
- Chili'lime Dressing
- 2 tbsp dried coconut lightly toasted
- 2 limes juiced
- 2 garlic cloves roughly chopped
- 1 bird's eye chili pepper deseeded and roughly chopped
- 1/2 cup Greek-style yogourt
- 15 g watercress leaves
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Place the chicken breasts, stock and water into a pot, ensuring the chicken is just covered. Gently bring the chicken to a boil while covered. Once the stock comes to a boil, remove the pot from the heat, keeping the lid on tight. Leave for 20-25 minutes or until the chicken is fully cooked when tested. Drain and allow to cool.
- In a large bowl, toss together the carrot, shallots, pepper, radicchio and watercress. Once the chicken is cooled, gently shred or, if you prefer, slice. Add to the salad.
- To make the dressing, place the coconut, lime juice, garlic, chili, yogourt 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.
- To serve, pour the dressing over the salad and gently toss together. Divide onto serving plates.
Recipe Notes
Cook's tips: You'll need to use about 1 bunch of watercress for this recipe, choose a bunch that weighs about 370 grams (13 oz), 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.
Each serving (6): 23 g protein, 8.5 g fat of which 4 g saturates, 7 g carbohydrate, 4 g fibre, 208 Calories
