Chargrilled Chicken with Tropical Fruit

Ingredients

• 1 tbsp sweet chili sauceNutrition
• 1 cup shredded or chopped lettuceNutrition
• 2 kiwi fruitNutrition
• 2 tbsps olive oilNutrition
• 2 tsps sesame oilNutrition
• 1/2 cup peanut oilNutrition
• 1 tbsp fish sauceNutrition
• 1 lime zestNutrition
• 5 limes, juicedNutrition
• 1 medium papayaNutrition
• 3 tsps crushed garlicNutrition
• 1 medium whole tomato, seeded, slicedNutrition
• 1.5 lb chicken breastNutrition
• 20 g brown sugarNutrition

Directions

1. 1Place chicken breasts, lime zest, olive oil and half the garlic in a glass bowl.
2. 2Toss to coat, cover and refrigerate for 30 minutes.
3. 3Combine lime juice, sweet chili sauce, fish sauce, mirin, palm sugar and remaining garlic in a small bowl.
4. 4Add the oils and whisk until well combined. Set aside.
5. 5Heat a chargrill pan or barbecue until hot. Chargrill chicken for 4-5 minutes each side until golden and cooked through.
6. 6Set aside to cool slightly, then slice each chicken breast into three.
7. 7Divide the mizuna leaves between four plates, top each with sliced chicken breast, then divide the fruit and tomato between plates.
8. 8Drizzle with some of the dressing and season. (Any leftover dressing can be kept refrigerated for up to two weeks.)

Nutrition per serving