Chicken Mint and Lime Salad
- 2 chicken breasts
- 1 bunch of fresh mint
- 4 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon white sugar or 1 teaspoon palm sugar
- 2 tablespoons Thai fish sauce (nam pla)
- 12 teaspoon chili powder
- Rub the chicken breasts with vegetable oil and grill or pan fry for about 15 minutes, until tender.
- Allow to rest.
- Pick the mint leaves from the stalks and finely chop half, leaving the rest whole.
- Stir the lime juice and sugar with the fish sauce, until the sugar dissolves.
- Remove the skin from the chicken and slice the breast finely on the diagonal.
- Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve.
chicken breasts, mint, lime juice, vegetable oil, white sugar, fish sauce, chili powder
Taken from www.food.com/recipe/chicken-mint-and-lime-salad-271198 (may not work)