Name: Lime chicken and coriander baguette with chilli dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Chilli dressing; 1 clove garlic, crushed; 2 tablespoon fresh lime juice; 1/2 cup whole-egg mayonnaise; 1 tablespoon water; 1 fresh red bird's-eye chilli, chopped finely; 2 single chicken breast fillets (600g total); 1 tablespoon peanut oil; 1 clove garlic, crushed; 1 teaspoon finely grated lime rind (zest); 2 long white baguettes, ends trimmed, cut lengthways (but not all the way through); 6 butter lettuce leaves, chopped; 1 lebanese cucumber, sliced thinly; 60 gram snow pea sprouts; 1/2 bunch bunch coriander, sprigs picked

Ingredients

Chilli dressing

1 clove garlic, crushed

2 tablespoon fresh lime juice

1/2 cup whole-egg mayonnaise

1 tablespoon water

1 fresh red bird's-eye chilli, chopped finely

2 single chicken breast fillets (600g total)

1 tablespoon peanut oil

1 clove garlic, crushed

1 teaspoon finely grated lime rind (zest)

2 long white baguettes, ends trimmed, cut lengthways (but not all the way through)

6 butter lettuce leaves, chopped

1 lebanese cucumber, sliced thinly

60 gram snow pea sprouts

1/2 bunch bunch coriander, sprigs picked

Method

1.CHILLI DRESSING: combine garlic, lime juice, mayonnaise, water and chilli in bowl. Season with salt. Place in fridge until required.

2.Meanwhile, combine chicken breasts, oil, garlic and lime zest in bowl. Cover with plastic wrap and place in fridge for 20 minutes to allow flavours to develop.

3.Preheat char-grill plate or barbecue grill on medium-high. Cook chicken breasts for 5 minutes each side or until cooked through. Transfer to a plate and set aside for 15 minutes to cool slightly. Shred chicken.

4.Fill baguettes with lettuce, cucumber, sprouts, coriander sprigs and chicken. Drizzle with chilli sauce and serve.

Women's Weekly Food