Name: Tequila chicken salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 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; 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; 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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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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Method:

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.