Cajun chicken salad, corn and jalapeno salsa, fried onion petals |
Salted
A meal salad with a southern U.S. flavor, a hybrid of Mexican and Texan cuisine.
This salsa recipe can be used as an accompaniment to Mexican dishes, and will keep for 4-5 days in the refrigerator.
Ingredients
Recipe for 4 servingsFor the salsa
Chicken
Toppings
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your deep frier at 375 °F
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Set up
Core and chop the jalapeno pepper.
Peel and dice the red onion.
Squeeze your lime juice.
Prune (plunge into boiling water for 2 minutes to remove skin), seed and crush Italian tomatoes.
Finely chop the coriander.
Cut chicken into cubes.
Thinly slice the onion. Dredge the slices in flour, removing any excess, then deep-fry in your deep-fat fryer until golden-brown.
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For the salsa
In a hot pan with oil, sauté the corn, red bell pepper, red onion, cumin, paprika and coriander powder over high heat.
Off the heat, add the lime juice, tomato paste, sugar and crushed tomatoes, season, then add the fresh coriander. Keep the salsa in a cool place.
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Chicken
In a frying pan, cook the chicken with a drizzle of olive oil and the Cajun spices. Make sure it's cooked through, then let the chicken cool slightly before serving.
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On the plate
Start by dividing the lettuce at the bottom of your plates, then arrange the chicken cubes on top.
Top with the salsa and finish with the fried onion petals.
This salsa recipe can be used as an accompaniment to Mexican dishes, and will keep for 4-5 days in the refrigerator.
Class with similar recipe
MIDI EXPRESS
Amazing Lunch! 30 min of cooking + 30 min of tasting = 1h of fun
- Cajun chicken salad, corn and jalapeno salsa, fried onion petals |
MIDI EXPRESS
Amazing Lunch! 30 min of cooking + 30 min of tasting = 1h of fun
- Cajun chicken salad, corn and jalapeno salsa, fried onion petals |