Tequila chicken salad

4 servings Prep: 10 mins, Cooking: 15 mins
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Think tequila, but instead of margaritas for summer, let’s make chicken salad! Light, refreshing and quirky with a tequila twist.

By Independent Contributor November 22 2021
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Ingredients (25)

5 chicken breasts — cut into strips
1 tbsp olive oil
2 cup mixed salad leaves
1 cup red cabbage — shredded
1 tomato — diced
1/2 red onion — finely chopped
1/2 cup canned whole-kernel sweetcorn — drained
1/2 cup carrot — julienned
1/4 cup jalapeño chillies — sliced
1 avocado — sliced
salt and black pepper — to season
lime — cut into wedges, for serving
For the marinade
3 tbsp olive oil
3 tbsp tequila
1 tbsp lime juice
1 tsp fresh garlic — crushed
1/2 tsp ground coriander
1/2 tsp dried oregano
1 tsp honey
salt and black pepper — to taste
For the dressing
1/4 cup olive oil
2 tbsp tequila
1 tbsp lime juice
1/2 tsp honey
1 tbsp fresh coriander — chopped
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Combine the marinade ingredients.

Place the chicken strips in a sealable bag, add the marinade and massage the bag to coat the chicken. Refrigerate for at least 1 hour to marinate.

Heat the olive oil in a frying pan and add the chicken along with any residual marinade. Fry until the chicken is golden and just cooked. Be careful not to overcook it.

Whizz the dressing ingredients using a hand blender and set aside.

Combine the mixed salad leaves, red cabbage, tomato, onion, corn kernels, carrot and chilli in a bowl and then transfer to a platter.

Place the avocado and chicken strips on top and season with salt and pepper.

Pour over the dressing and serve with lime wedges.

Recipe extract from Chantal Lascaris cookbook, The Ultimate Salad Book.ultimate-salads-book

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