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
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.
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.