Chicken Mint and Lime Salad

1. 1

   Rub the chicken breasts with vegetable oil and grill or pan fry for about 15 minutes, until tender.

2. 2

   Allow to rest.

3. 3

   Pick the mint leaves from the stalks and finely chop half, leaving the rest whole.

4. 4

   Stir the lime juice and sugar with the fish sauce, until the sugar dissolves.

5. 5

   Remove the skin from the chicken and slice the breast finely on the diagonal.

6. 6

   Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.