Chilli-lime chicken salad

Chilli-lime chicken salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • chicken in marinade only
  • Gluten-free
Nutrition info

Nutrition per serving (6)

kcalories
403
protein
26g
carbs
13g
fat
28g
saturates
7g
fibre
3g
sugar
12g
salt
2.6g

Ingredients

For the marinade and dressing

  • zest and juice 3 limes
  • 3 tbsp fish sauce
  • 3 tbsp soft light brown sugar
  • 2 hot red chillies, thinly sliced (see tip, below)
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, 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
  • ½ cucumber, halved, deseeded and cut into long strips
  • 200g baby tomatoes, halved
  • handful coriander
  • handful Thai basil leaves
  • 2 ripe avocados, sliced
  • handful toasted cashews or peanuts

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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

Questions

Tips