Lime Chicken with Tomato Salad and Mustard Dressing

151105 Marinated Chicken with Tomato Salad and Mustard Dressing-9252


A light and spicy dish that goes very well with a heavier dessert. Can also be combined with cooked quinoa or rice. Serve some extra mustard salad dressing on the side and make sure to drizzle the chicken with lots of the flavoursome marinade when you serve your guests.


Serves 4


600 g chicken fillets

3 tbsp freshly grated ginger
100 ml olive oil
Fresh coriander, chopped
1 tsp red curry paste
1 lime, juice and zest
2 limes, wedges
Salt and pepper
Red chilli flakes
Coriander for decorations
Mustard Dressing:
50 ml white wine vinegar
2 tbsp dijon mustard
75 ml olive oil
Salt and pepper
1 spring onion, thinly sliced
Flat leaf parsley, shredded

Tomato Salad:
750 mixed colour cherry tomatoes, halved
Gem salad
1 onion, thinly sliced
Black pitted olives
Salt and pepper

  1. Oven at 200C
  2. Combine all ingredients for marinade and pour over chicken. Refrigerate for at least 60 minutes.
  3. For the mustard dressing, whisk the oil, mustard and vinegar together until well blended. Add remaining ingredients and refrigerate.
  4. Place the chicken in an oven proof dish, pour the marinade on top and place in the heated oven for about 20 minutes.
  5. Serve the chicken with lime wedges and chilliflakes on top.
  6. Combine the ingredients for the tomato salad. Drizzle with the dressing.


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