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

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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