Thai Grilled Chicken Salad with Charred Lime Dressing
Grilled chicken and romaine salad topped with peanuts and coriander, dressed with charred lime, fish sauce, and chilli.
- 300 g chicken breast
- 150 g romaine lettuce
- 150 g cherry tomatoes
- 150 g cucumber
- 1 whole red chilli
- 2 whole lime
- 1 tbsp fish sauce
- 10 g palm sugar
- 20 g fresh coriander
- 30 g roasted peanuts
- 1 tbsp olive oil
- 5 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Pat chicken breast dry and season with salt and olive oil.
- Step 2
Heat a griddle or grill pan to high heat. Grill chicken for 6-7 minutes per side until golden and cooked through (internal temp 75°C). Rest for 5 minutes, then slice.
- Step 3
Halve the limes and char cut-side down on the hot griddle for 2 minutes until caramelised.
- Step 4
Squeeze charred limes into a bowl. Add fish sauce, palm sugar, and finely sliced red chilli. Whisk until sugar dissolves.
- Step 5
Chop lettuce, halve tomatoes, and dice cucumber. Arrange on plates.
- Step 6
Top with sliced chicken, scatter peanuts and fresh coriander, then drizzle with dressing.
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