- serves 4 people
- cooking 30 minutes
Ingredients
1 bunch coriander, leaves picked
4 green onions (shallots), chopped
1 punnet cherry tomatoes or cherry truss tomatoes, halved
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sweet chilli sauce
1 teaspoon fish sauce
500g chicken tenderloins
Instructions
Place coriander, green onion and tomatoes in a large bowl. Combine lemon juice, olive oil, chilli sauce and fish sauce in a jug and set aside.
Preheat a lightly greased chargrill or barbecue on high. Cook chicken for 3 minutes each side, until golden and cooked through.
Pour dressing over coriander mixture and toss to combine. Divide chicken between serving plates, top with salad, season and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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