Kaffir Lime Chicken with Mango Salad

Kaffir Lime Chicken with Mango Salad

Marinade

• 4 chicken breast fillets
• 16 fresh kaffir lime leaves, centre vein removed, coarsely chopped
• 2 garlic cloves, crushed
• 3 tbs fresh lime juice
• 2 tbs peanut oil

Dressing

• 160 ml light coconut milk
• 4 fresh kaffir lime leaves, centre vein removed, coarsely chopped
• 1 large chilli, finely sliced, seeds removed

Salad

• 2 Lebanese cucumbers, halved lengthways, sliced diagonally
• 1 mango, skin removed, diced
• 1 cup fresh coriander, coarsely chopped
• 1/4 red onion, finely sliced
• 1/3 cup fresh mint leaves, torn
• 1/3 cup fresh Thai basil, torn

Method

1. Make the marinade: Combine the lime leaves, garlic, lime juice and peanut oil in a medium glass or ceramic bowl. Add the chicken and toss to coat. Cover and place in the fridge for 4-6 hours to marinate.
2. Make the salad: Place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss to combine.
3. Make the dressing: Combine the coconut milk, chilli and extra lime leaves in a small bowl.
4. Preheat a large frying pan or barbecue grill on medium-high. Drain the chicken and cook until golden and cooked through. Allow chicken to rest for a few minutes, then slice into smaller pieces.
5. Toss chicken and salad together. Spoon over the coconut milk dressing to serve. (For a variation of the recipe, try prawns instead of chicken.)