Lime & pepper vietnamese chicken salad

4  ounces		2 chicken breast fillets, halved lengthways
1/4  cup		fresh lime juice
1  teaspoon		finely grated lime rind
1/4  cup		long red chilli, seeded, finely chopped [recipe]
1  tablespoon		tbs fish sauce
1/2  teaspoon		freshly ground black pepper
1  cup		tbs brown sugar
1  cup		green round beans, trimmed, cut into 3cm lengths
2  cups		baby cos lettuces, trimmed, shredded
1  cup		punnet grape tomatoes, halved
2  cups		trimmed bean sprouts
1/2		fresh mint Leaf
3		Olive oil sprays

Tip: Click on the ingredient links to learn the nutritional information for all the Lime & pepper vietnamese chicken salad ingredients. The serving size for any ingredient in Lime & pepper vietnamese chicken salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Place chicken in a glass or ceramic dish. Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken. Turn to coat. Marinate for 10 minutes.

2 Meanwhile, cook beans in a saucepan of boiling water for 3 minutes or until bright green and tender-crisp. Refresh under cold running water. Drain. Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl.

3 Heat a non-stick frying pan on high. Spray with oil. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.

4 Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

Notes

Half the marinade coats the chicken and the rest dresses the salad