Ingredients

The following ingredients have 2 Servings
  • For the Thai chicken:
  • 2 skinless chicken breasts (cut into large chunks)
  • 2 fresh cilantro sprigs
  • juice of lime
  • 4 tablespoon water
  • 1 tablespoon dark soy sauce
  • 1 teaspoon fish sauce
  • 1/2 piece fresh ginger
  • 1 teaspoon brown sugar
  • Extravirgin olive oil (for grilling)
  • sea salt and black pepper to taste
  • zest of half lemon (to serve)
  • For the salad:
  • 1/2 cup pomegranate seeds
  • 2 cup arugula
  • 2 cup baby spinach leaves or/and other mixed baby salad leaves
  • 2 carrot (finely sliced)
  • 2 cup radishes (finely sliced)
  • 2 celery stalks (finely chopped)
  • 1 Thai red chili (seeded and finely sliced ( optional))
  • 2 tablespoon lime juice
  • Extravirgin olive oil (to drizzle)
  • sea salt and pepper to taste

Instruction

  • Mix all the marinate ingredients into a large ziplock bag.
  • Add the chicken chunks, gently mix altogether, close and refrigerate for at least 15 mins.
  • Remove the chicken from the marinade and gently pat a little dry with kitchen paper. Brush each piece with a little olive oil.
  • Heat a grilling pan over medium heat. When it's hot, add the chicken and cook on both sides for about 10 mins, or until it's no longer pink inside and cooked through. Season to taste and sprinkle with lemon zest.
  • In the meantime, mix all salad ingredients and season with salt and pepper to taste. Drizzle with olive oil and lime juice and serve alongside the chicken. Enjoy!