Kachumbari Salad with Grilled Chicken (Kenyan Tomato and Onion Salad)
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Ingredients
- 500 g boneless skinless chicken breasts
- 400 g ripe plum tomatoes
- 2 red onion
- 1 fresh green chilli
- 2 lime
- 1 fresh coriander
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 255 kcal
- Protein
- 32.2 g
- Carbohydrate
- 10.8 g
- of which sugars
- 7.8 g
- Fat
- 8.6 g
- of which saturates
- 1.1 g
- Fibre
- 3.6 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken breasts with the juice of one lime and half the vegetable oil.
- 2
Heat a griddle pan and cook the chicken for 6-8 minutes per side until cooked through with no pink remaining. Rest for 5 minutes, then slice.
- 3
Dice the tomatoes and onion, slice the chilli and chop the coriander.
- 4
Toss the tomatoes, onion, chilli and coriander with the juice of the remaining lime and the rest of the oil.
- 5
Top with the sliced chicken and serve.
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