Place the chicken in a food processor and pulse until finely chopped. Season. Heat the oil in a wok until very hot. Add the chicken and break it up with a flat edged spoon as it cooks. After 5 minutes, chicken should be golden brown and cooked through, no longer having any pink color. Remove from the heat.
In a small bowl mix the dressing ingredients. Pour over the warm chicken, add the spring onions, chilli and coriander and mix well. Arrange the lettuce wedges on 4 plates. Spoon over the chicken to serve.
Iceberg wedges with seared minced chicken and lemon lime dressing.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.