Lime and Ginger Chicken Breast Salad with Peanut Dressing
- Lactose free
- Barbecue recipes
Ingredients
- 4 boneless skinless chicken breasts
- Marinade:
- 1 tsp (5 mL) grated lime rind
- 1 tbsp (15 mL) lime juice
- 1 tbsp (15 mL) peanut or vegetable oil
- 2 tsp (10 mL) grated gingerroot
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each turmeric and cayenne pepper
- Dressing:
- 2 tbsp (30 mL) peanut or vegetable oil
- 2 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 to 2 tbsp (15 to 30 mL) minced hot pepper
- 1/3 cup (75 mL) natural peanut butter
- 3 tbsp (45 mL) soy sauce
- 1 tbsp (15 mL) fancy molasses
- 1 tbsp (15 mL) lime juice
- 1/4 tsp (1 mL) five-spice powder
- Suggested Salad:
- 1 small head iceberg lettuce, shredded
- 8 oz (250 g) cooked grean beans
- 1 sweet pepper, sliced
- 1 star fruit or half small pineapple, sliced
- Half English cucumber, sliced
- Half jicama, sliced
- 2 cups (500 mL) cubed regular tofu, blanched
Preparation
Marinade: In bowl, whisk together lime rind and juice, oil, ginger, salt, turmeric and cayenne. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: In small skillet, heat oil over medium-high heat. Add shallots and garlic; fry until golden brown. Drain through sieve into heatproof bowl; mince shallots and garlic and add to bowl. Stir in hot pepper, peanut butter, soy sauce, molasses, lime juice, five-spice powder and enough cold water (3 to 4 tbsp/45 to 60 mL) to make pourable.
Grill chicken over medium-high heat, turning once, until no longer pink in centre, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, arrange lettuce, beans, pepper, star fruit, cucumber, jicama and tofu on 4 plates. Top each plate with chicken; spoon dressing over top.
Makes 4 servings.
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