Spicy Chicken Salad with Lime

Oh oh, it would appear that I had a little lapse in concentration for a couple of weeks there and forgot about posting. I kept meaning to come and post the new things that I was making but I just never seemed to get it done. I have been busy with a bit of a social life lately. **shock** So have not had as much time in the evenings to post. Still, it is no excuse for neglecting my little blog for so long.

This past weekend a friend and I took a little trip away for a few days. It was so good to get away from home even if  only for just a few days. I managed to go to the beach, do some shopping, have a pedicure and met some lovely new people. If you are ever in the mid-north NSW coast town of Coffs Harbour I would highly recommend paying a visit to Macauleys Restaurant. The meal was fantastic, the service wonderful and the atmosphere terrific. We ate off the wonderful menu for the most part except for the Five-spice duck breast and pomegranate salad I had for an entrée, which was a special. It was the best dish that I have had in a restaurant in a long time, such a simple dish too. The spiced duck breast was perfectly cooked and the simple salad of red onion, rocket and pomegranate arils was perfect. I will definitely be going back the next time I am in Coffs Harbour. 

This Spicy Chicken Salad with Lime was something that I made ages ago now but I have made it several times since then. It is simple and fresh and perfect for an easy lunch or a light dinner. I love the spiciness from the Szechuan peppercorns, although make sure to roast them off a bit before grinding to release their flavours. If you cannot find them they are available at many of the online spice stores, I buy from Herbies. I replace the coriander in the recipe with parsley but other than that it is made as per Bill's recipe. I managed to score a kilo of limes at the markets in Coffs Harbour so will more than likely make this again on the weekend for lunch. 

Spicy Chicken Salad with Lime

Ingredients

• 4 chicken breasts
• olive oil 
• sea salt 
• freshly ground black pepper 
• 1 cucumber, halved, de-seeded and thinly sliced
• 1 cup parsley, roughly chopped 
• 1 cup mint leaves, roughly chopped 
• 1 tsp ground Szechuan peppercorns
• 1 tbsp fish sauce
• 1 tsp sesame oil 
• 3 tbsp lime juice 
• 2 green onions, thinly sliced
• 2 cups finely shredded iceberg lettuce 
• lime wedges 

Method: 

• Pre-heat oven to 200. Pre-heat frying pan over a high heat.
• Brush chicken with oil and season. 
• Sear breasts for 2 minutes each side. Transfer to a baking tray and bake for 15 minutes or until cooked through. 
• Rest 20 minutes then slice or shred. 
• Combine chicken, cucumber, parsley and mint in a bowl. 
• Mix szechuan, fish sauce, sesame oil and lime juice and then pour over chicken etc. 
• Divide lettuce between 4 serving bowls and top with chicken mixture and green onions and serve with a lime wedge.