Serves
4

Cooking

30min
By
10
Average: 5 (1 vote)
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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

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.

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.