1
Rub the chicken breasts with vegetable oil and grill or pan –fry for about 15 minutes, until tender. Allow to rest.
2
Pick the mint leaves from the stalks and finely chop half, leaving the rest whole.
3
Stir the lime juice and sugar with the fish sauce, until the sugar dissolves. Remove the skin from the chicken and slice the breast finely on the diagonal.
4
Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve.

Featured Reviews for This Recipe

On Dec 26, 2007

i loved it, the only thing i left out was the chili powder and subbed some chili pepper instead. I ate it as a wrap and used leftover turkey for it.

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Nutrition Facts
Serving Size 1 (101g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch fresh mint
Calories 166
Calories from Fat 91		(54%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.1g
Cholesterol 46mg		15%
Sodium 744mg		31%
Potassium 209mg		5%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.2g	0%
	Sugars 1.7g
Protein 15.7g		31%
Vitamin A 165mcg		3%
Vitamin B6 0.4mg		22%
Vitamin B12 0.3mcg		4%
Vitamin C 4mg		8%
Vitamin E 0mcg		3%
Calcium 14mg		1%
Iron 0mg		3%
detailed view... how is this calculated?

Chicken Mint and Lime Salad