Lime Chili Chicken with Salad Leaves

It has been so unseasonably warm here that we wanted to make a lighter dish for lunch. This is a great way to flavor chicken and it is great hot or cold. If you like a little more heat then don’t remove the chili seeds! So with spring in the air, here is a delicious and healthy lime chili chicken with a lime, scallion, pineapple and cilantro dressing.

To start, remove the chicken breast from the fridge. Remove any packaging then cut the top in a cross hatch pattern, being sure not to cut too deep. Place the chicken on a plate and return to the fridge. Wash your hands, knife and cutting board.

Deseed your chili (unless you like more heat) then finely dice.
To this add some finely sliced scallions and then chop some cilantro.
Zest one lime.

 

Take the chicken breast and season lightly with salt and pepper then rub in the chili, lime zest, scallions and cilantro pushing it into the cuts so the flavor permiates the chicken.

 

 

Place the chicken in a bowl then add the juice of one lime and leave to marinade for 10 minutes. In the meantime preheat a griddle pan.

 

 

Cook the chicken breasts under a medium heat.

 

 

Turn regularly, if it is a large breast then finish in the oven.

 

Remove the chicken when done and set to one side to rest.

 

 

For the dressing, slice some scallions and finely chop some cilantro. Then in a bowl add some dijon mustard and the juice of one lime along with a splash of pineapple juice. Whisk in some vegetable oil to emulsify then season with salt and pepper.

 

 

Slice the chicken

 

 

Serve with salad leaves and the lime chili dressing.

 

 

 

 

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