recipes

Tequila Chicken Salad

November 09

I’m a bit of a lightweight when it comes to booze, as my friends like to remind me on a regular 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 while simultaneously helping to tenderise the meat. Paired with a sweet and savoury mango quinoa salad, this healthy, colourful dish could well make you forget your late night misadventures… well, almost. {Recipe from my cookbook FRESH.}

20 mins + marinade time
Serves 4

Method

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.

For the chicken:

4 skinless chicken breasts

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)

1 cup cooked quinoa

1 1/2 cups 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

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

If you make this recipe, be sure to tag your photo #DonalSkehan

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