Chilli-lime chicken salad

Chilli-lime chicken salad

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(5 ratings)

Prep: 15 mins Cook: 30 mins - 40 mins plus marinating


Serves 4 - 6
Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs

Nutrition and extra info

  • chicken in marinade only
  • Gluten-free

Nutrition: per serving (6)

  • kcal403
  • fat28g
  • saturates7g
  • carbs13g
  • sugars12g
  • fibre3g
  • protein26g
  • salt2.6g
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For the marinade and dressing

  • zest and juice 3 limes



    The same shape, but smaller than…

  • 3 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3 tbsp soft light brown sugar
  • 2 hot red chilli, thinly sliced (see tip, below)
  • 1 tbsp extra virgin olive oil
  • 2 garlic clove, crushed
  • 1 tsp turmeric
  • handful coriander stems, finely chopped
  • 8 chicken leg or thigh pieces, skin on

For the salad

  • bunch spring onion, shredded lengthways

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ cucumber, halved, deseeded and cut into long strips
  • 200g baby tomato, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • handful coriander
  • handful Thai basil leaves
  • 2 ripe avocado, sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • handful toasted cashews or peanuts


  1. Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

  2. Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

  3. If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

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Comments (5)

moirashaw1's picture

Wonderful dish! Did as recipe, marinating chicken overnight. Probably 22hrs. Cooked all in the oven. Had to cook thighs longer than drumsticks. Will definitely do again and will try with less fish sauce(don't really like). Might also try using all the marinade and cook in the oven like others have recommended. Served on big platter like picture above. Got Thai basil leaves in Tesco. Impressive looking dish. Family all loved it.

cook222's picture

Very fresh and tasty!

sabrina74's picture

we loved this, cooked chicken in all the marinade in the oven , then put it under the grill to char slightly , and poured the hot marinade over the chicken to serve, we served it with new pots, and the salad, tasty, cant wait to cook it for the rest of my family and friends

fflamingo's picture

Really tasty dish however next time I'd leave additional salt out as the fish sauce was enough seasoning for me. Also added a little fresh mint to salad. Perfect for summer!

skerries's picture

This was a delicious salad Very tasty. I cooked the chicken in the oven in the marinade which kept the chicken tender and juicy. In fact my husband used it as a sauce to go with the salad I will def make this again

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