Chicken Salad with Chilli-Coconut Milk Dressing

Serves 4



15ml oil
1 red chilli, seeded and chopped
10ml lime zest
30ml Huletts Yellow Sugar
4 chicken breast fillets
100g baby spinach leaves
100g green beans, trimmed and blanched

Chilli-coconut milk dressing:
1 red chilli, seeded and chopped
125ml coconut milk
60ml fresh coriander, chopped
30ml lime juice
15ml Huletts Castor Sugar



  1. Heat the oil in a frying pan over medium heat.
  2. Add the chilli, lime zest and sugar and cook for 1 minute.
  3. Add the chicken fillets and cook for 8 minutes on each side until golden. Set aside.

To make the Chilli-coconut milk dressing:

  1. Place the chilli, coconut milk, coriander, lime juice and sugar in a bowl and mix to combine.
  2. To serve, place the spinach leaves and green beans on serving plates. Slice the chicken thickly and place on the beans. Spoon over the dressing and serve.