- Step 1
Cut the chicken horizontally into 3 thin slices.
- Step 2
Combine the oil, soy sauce and garlic in a glass or ceramic dish. Add chicken. Season with pepper. Turn to coat.
- Step 3
Preheat a barbecue grill or chargrill on medium-high. Drain the chicken from the marinade. Add chicken to the grill and cook for 2 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 4
Place capsicum, lettuce, coriander, mint and cucumber in a large bowl. Combine dressing and lime rind in a small bowl.
- Step 5
Cut the chicken into 1cm-thick slices. Divide the salad among serving dishes and top with the chicken. Drizzle over the dressing and sprinkle with the peanuts to serve.
Wrap the leftover lime in plastic wrap and store in the fridge for up to 2 days. Juice for salsas, curries or stir-fries. Variation: For a different flavour, swap the chicken for 2 pork medallions. In step 3, cook on medium for 3 minutes each side.