Best Chilli Lime Chicken Salad Recipes

CHILLI-LIME CHICKEN SALAD

Chilli-lime chicken salad image

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

Provided by Jane Hornby

Time 55m

Number Of Ingredients 16

Ingredients

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
bunch spring onion , shredded lengthways
½ cucumber , halved, deseeded and cut into long strips
200g baby tomato , halved
handful coriander
handful Thai basil leaves
2 ripe avocados , sliced
handful toasted cashews or peanuts

Steps:

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.
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.
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.

Nutrition Facts : Calories 403 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Thai Style Warm Chicken Salad With Chilli, Mint & Lime image

This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.

Provided by HappyBunny

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 chicken breasts
1 teaspoon vegetable oil
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
sea salt
fresh ground pepper
2 tablespoons salted peanuts
1 lime, quartered
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil or 1 teaspoon vegetable oil
2 teaspoons sugar
4 small red shallots, sliced
1 small red chile, sliced
2 spring onions, finely sliced

Steps:

Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.