Chilli-lime chicken salad

Chilli-lime chicken salad

http://www.bbcgoodfood.com/recipes/chilli-lime-chicken-salad



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.

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

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.