This bright, zingy chicken salad is a cool spin on a favourite cocktail. If you don’t have white rum available you can use dark rum or even tequila. Vegetarians among us can marinate tofu steaks and griddle them and then also have the option of crumbling some feta cheese into the salad. Tajin seasoning is available in all good Kosher grocery stores.
Serves: 4
Prep: 15 minutes
Cook: 25 – 30 minutes (plus 5 minutes for syrup)
Ingredients:
4 x skin on chicken breast fillets or tofu steaks
1 bag of mixed salad leaves
½ cucumber split lengthways, seeds removed and cut into thin half moons
200g watermelon cut into chunks
½ red onion cut into thin half moons
¼ pack fresh mint
Maldon salt & freshly ground black pepper
Tajin Clásico Seasoning to taste
Lime wedges for garnish
Marinade and dressing:
For the sugar syrup:
100g caster sugar
45ml white rum
Juice of 2 limes
2 tbsp chopped fresh mint leaves
Tajin Clásico seasoning to taste or ¼ tsp cayenne pepper
70ml neutral salad oil such as rapeseed, vegetable or corn oil.
Method:
- Make a simple syrup by dissolving the 100g caster sugar in 120ml water over a low heat. Stir until all the crystals are dissolved and leave to cool. You will have some over but it keeps in a jam jar or lidded container in the fridge for about 4 weeks.
- Pour 90ml of the cooled syrup into a small lidded container, add the rest of the marinade/dressing ingredients and shake well to combine. Taste the dressing and add more lime juice/salt to balance the flavours.
- Put the chicken breasts or tofu steaks into shallow Pyrex dish and pour half the marinade/ dressing over.
- Turn the chicken breasts over so the skin side is up, cover and refrigerate for at least an hour and up to 6 hours.
- Remove the dish from the fridge 30 minutes before you want to cook it.
- Pre-heat the oven to 200°C.
- Spoon the marinade in the dish over the chicken and cook on the middle shelf for 25-30 minutes until the chicken is well browned and the juices run clear when pierced with a knife. (You are looking for an internal temperature of 72°C with a probe thermometer into the thickest part.)
- If you are making a vegetarian version, cook the tofu on a ridged grill pan for about 4 minutes per side.
- Remove the chicken/tofu to a board and allow to cool for about 10 minutes. Slice the chicken thinly on the diagonal.
- Place the washed and dried salad leaves into a bowl along with the watermelon chunks, cucumber and onion half-moons and a few shredded mint leaves.
- Add the remainder of the salad dressing to taste and toss to coat.
- Divide the salad between four plates or shallow bowls and top with the sliced chicken breast or tofu and garnish with extra Tajin spice, some shredded mint and a lime wedge or two.
