| 1. |
Place chicken breasts, lime zest, olive oil and half the garlic in a glass bowl. |
| 2. |
Toss to coat, cover and refrigerate for 30 minutes. |
| 3. |
Combine lime juice, sweet chili sauce, fish sauce, mirin, palm sugar and remaining garlic in a small bowl. |
| 4. |
Add the oils and whisk until well combined. Set aside. |
| 5. |
Heat a chargrill pan or barbecue until hot. Chargrill chicken for 4-5 minutes each side until golden and cooked through. |
| 6. |
Set aside to cool slightly, then slice each chicken breast into three. |
| 7. |
Divide the mizuna leaves between four plates, top each with sliced chicken breast, then divide the fruit and tomato between plates. |
| 8. |
Drizzle with some of the dressing and season. (Any leftover dressing can be kept refrigerated for up to two weeks.) |
