TEQUILA CHICKEN SALAD

 
Den här salladen gjorde jag för ett tag sedan, så god och fräsch! Verkligen bra sommar mat och ganska så enkel också i och med att man kan förbereda kycklignen genom att lägga den i marinad redan på morgonen. Receptet är från Donal Skehan, jag lägger upp det här, men ni får översätta själva :P Bilderna är dock mina men det förstår ni nog, hihi. 
 
 
 
 
 
 
 
 
 20 mins +marinade time
 Serves 4

INGREDIENTS

For the chicken:

4 skinless chicken breasts (about 150g each)

1 garlic clove

1 green chilli

6 tbsp tequila

Zest and juice of 2 limes

1 tsp chilli powder

1 tbsp olive oil

Small handful of fresh mint leaves, chopped

Generous pinch of sea salt and freshly ground pepper

Olive oil, for brushing

For the mango salad:

1 tsp caster sugar

Juice of 1 lime

3 tbsp fish sauce (nom pla)

200g cooked quinoa

150g beansprouts

5 spring onions, thinly sliced

1 ripe mango, peeled, stoned and sliced lengthways

2 Little Gem lettuces, roughly shredded

Handful of peanuts, toasted and chopped

Handful of fresh mint, chopped

Handful of fresh coriander, chopped

 


 
 
 

 

Place all the ingredients for the chicken into a resealable bag and shake to combine. Leave to marinate in the fridge for at least 2 hours, ideally overnight, turning once or twice if you remember.
Whisk together the caster sugar, lime juice and fish sauce in a large bowl until the sugar has completely dissolved. Add the quinoa, beansprouts, spring onions, mango and the torn lettuce and toss to combine.
Place a large griddle pan over a medium-high heat and brush lightly with oil. Remove the chicken breasts from the marinade and fry for 4 –5 minutes on each side, or until cooked all the way through. Remove from the heat and slice each breast into chunks
Divide the mango quinoa salad between 4 plates and sprinkle each one with some chopped peanuts, mint and coriander. Top with the chicken slices and serve immediately.
 

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