Chicken with Lime & Corn Salsa
Ingredients
- 4 cobs corn
- 2 just-ripe mangoes, chopped
- 3 spring onions, chopped
- 6 kaffir lime leaves, finely shredded
- 1 large red chilli, shredded
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 2 cups (170g) finely shredded Chinese cabbage
- 1 cup fresh coriander (cilantro)
- 1/2 cup fresh Thai basil
- 3 tablespoons fresh mint
- 500g chicken tenderloins
Directions
Cook the corn on a preheated barbecue grill for 15–20 minutes or until just tender, turning several times during cooking. Set aside to cool slightly.
Cut the corn kernels off the cobs and put into a bowl. Add the mangoes, spring onions, lime leaves and chilli and mix to combine. Whisk together the lime juice, fish sauce and sesame oil. Pour over the corn mixture and gently mix to combine. Put the Chinese cabbage, coriander, basil and mint into a large bowl and toss to combine.
Cook the chicken on a lightly oiled barbecue grill for 5–10 mintues or until tender. Top the cabbage salad with the chicken and salsa. Serve with lime wedges.
Serves 4.
Nutritional Information: Cals: 390, Fat: 5g (Sat Fat: 1g), Carbs: 41g, Protein: 35g, Fibre: 10g
