×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

blog

Tequila Chicken Salad

Mix up your salad with some Tequila!

20 4
Tequila Chicken Salad | DonalSkehan.com, Mix up your salad with some Tequila!

blog

Tequila Chicken Salad

Mix up your salad with some Tequila!

Monday, November 9, 2015

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

Griddle Pan

Resealable bag

 

20 mins +marinade time
Serves 4

I’m a bit of a lightweight when it comes to booze as my friends like to remind me on a constant basis. I’d sooner use tequila in cooking than down a shot of the stuff as in this recipe, where the tequila lends a peppery sharpness to the lime – and mint-infused chicken marinade, which will give you extra tender meat. Paired with a sweet and savoury mango quinoa salad, it may almost make you forget your late night misadventures… well, almost. {Recipe from my cookbook FRESH.}

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.
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

You'll Need

Griddle Pan

Resealable bag

 

As Featured in...

You might be interested in...

recipes

Auntie Ann’s Banana Bread

Auntie Ann’s Banana Bread
recipes

Gluten-free Pancakes with Blueberry, Banana and Honey

Gluten-free Pancakes with Blueberry, Banana and Honey