Chicken, Pawpaw and Mesclun Salad with Citrus Chilli Dressing

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Ingredients:

Tegel Fresh Chicken Skinless Breast
  • 4 x 150g Tegel Fresh Chicken Skinless Breast
  • 1 Tbsp lime or lemon juice
  • 1 Tbsp chopped fresh coriander
  • olive oil spray
  • 2 Tbsp lime or lemon juice
  • 2 tsp olive oil
  • 2 tsp sweet chilli sauce
  • 1 Tbsp chopped fresh coriander
  • 1 large red chilli, finely chopped
  • 150 g mesclun salad leaves or rocket leaves
  • 1 pawpaw or mango, peeled and sliced
  • 1 red pepper, deseeded and sliced
  • 1 Lebanese cucumber, cut into half rounds 

Method:

1. Place Tegel Fresh Chicken Skinless Breast into a bowl with the lime or lemon juice, coriander. Season with freshly ground black pepper. Toss to coat. If time allows, cover and refrigerate for 30 minutes.

2. Coat the chicken breasts lightly with olive oil spray and cook on a preheated barbecue or char-grill pan over medium heat for 4 to 5 minutes on each side or until the chicken is cooked through. Set aside to cool.

3. Meanwhile, prepare the dressing. Combine the lime or lemon juice, olive oil, sweet chilli sauce, chilli and coriander. Set aside.

4. Place the salad or rocket leaves, pawpaw or mango slices, red pepper and cucumber into a salad bowl or on a  large platter. Slice the cooled chicken and arrange on the top.

5. Drizzle the dressing over, toss gently and serve.

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