Lime and herb chicken salad - from Mimi Spencer's Fast Beach Diet

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Serves: 1

By JanePMumsnet




  • 1 small chicken breast

  • ½ tsp sesame oil

  • handful coriander including finely chopped stalks

  • ½ small cucumber cut in half lengthways, deseeded and cut on the diagonal into crescents

  • 80g iceberg lettuce torn

  • a little olive oil

  • salt and pepper to taste

  • handful mint leaves

  • ½ tbsp Thai fish sauce

  • 1 tbsp lime juice

  • 1 spring onion finely sliced on the diagonal

  • ½ tsp Szechuan peppercorns crushed

  • lime wedges


  1. Season chicken and rub it lightly with the oil.
  2. Bake until cooked through and juices run clear – about 20 minutes. Leave to rest.
  3. Remove the skin, tear chicken into shreds and place in a bowl with cucumber, coriander and mint.
  4. Stir in fish sauce, lime juice, spring onion, Szechuan pepper, sesame oil, and seasoning. Toss well.
  5. Serve on torn iceberg lettuce and garnish with lime wedges and coriander leaves.

Handy Hint

190 calories per portion

Additional Information

  • Chicken

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