Ingredients.Caribbean chicken salad with orange and lime
4-6 servings
800 g chicken thigh fillet or breast fillet
2-3 tablespoons cooking oil for frying
Dry marinade:
1 ½ tsp salt
1 teaspoon freshly ground black pepper
2 teaspoons finely ground allspice
1 teaspoon finely grated garlic
½–1 teaspoon chili flakes or fresh, finely chopped medium red chili
Lettuce:
1 small red onion
½ ripe but firm papaya
1 large orange
4 dl baby spinach
1 tablespoon squeezed lime + 1 teaspoon salt
1 dl picked fresh coriander leaves
1. Cut the chicken fillets into 2 centimeter thick cubes. Mix salt, black pepper, allspice, garlic and chili. Rub the chicken pieces thoroughly all over and let them rest in a covered bowl in the refrigerator for at least 30 minutes, but preferably up to 2 hours.
2. In the meantime, peel the red onion and cut it into thin slices. Peel the papaya and cut it into pieces. Peel the orange with a sharp knife and cut fillets or small pieces from the pulp. Collect the juice and pour it over the cut. Mix squeezed lime and salt. Pick the coriander leaves.
3. Fry the chicken pieces in the oil over medium heat until cooked and crispy.
4. Prepare the salad. Mix onion, papaya, orange and spinach as well as lime and salt in a bowl. Sprinkle over the chicken pieces – warm or chilled. Top with coriander leaves. Serve all at once, either on four plates or on a large serving platter.
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