Ingredients
Chicken:
2 corn fed chicken breasts
1 lime
2 tablespoons peanut oil
freshly ground salt and pepper
Salsa:
1 mango cheek, finely diced
2 slices red onion, finely diced
1 tablespoon mint leaves
1 small chilli, seeds removed, finely diced
1/2 a lime
Salad:
2 handfulls roquette
handful cherry (or mini roma) tomatoes, cut into halves or quarters depending on size.
handful snow peas, cut diagonally into fine strips (easier to do than explain!)
1/2 a lime
1 tablespoon peanut oil
freshly ground salt and pepper
Preparation
Place chicken breast upside down on cutting board. Cut off chicken tender. Holding the knife parallel to the cutting board, slice through the chicken breast to create two thinner ‘chicken breast’ shaped pieces. Repeat with the other breast. Don’t worry if this doesn’t look perfect, you’re really just after pieces of chicken with an even thickness. Marinate chicken pieces with other ingredients and place in the fridge.
Prepare the salsa by mixing all ingredients and stir well to combine.
Prepare the salad by piling roquette in the middle of each plate, and then sprinkling snow pea strips over the top. Place tomato pieces around the edge. Squeeze lime over both plates and sprinkle peanut oil over. Grind over lots of fresh pepper and salt.
Grill chicken on BBQ and once cooked, place on top of the salad. Spoon over lots of salsa and enjoy.
