Tequila adds a strong kick to this salad in both the marinade for the chicken and marinade for the avocado. Burnt orange slices (rind on) add a bittersweet taste which works well with creamy avocado. The instructions may look complicated but its really not a difficult recipe. Everything can be prepared in advance. If you do prepare ahead of time, remove the avocados from their marinade. They are apt to over soften if left too long.
Ingredients (serves 2 as a main course salad or 4 as a starter)
Step one:
4 tbsp tequila
Juice of half an orange
1 tsp salt
1 large or 2 small boneless chicken breast(s)
Honey to drizzle
Step 2:
1 tbsp tequila
1 tbsp honey
1 tsp Dijon mustard
3 tbsp walnut oil
1 tbsp orange juice
1 medium sized medium hot chilli, finely chopped
Salt to taste
1 large or 2 small avocado(s), pitted, peeled and sliced
Step 3:
½ large orange, finely sliced
Salad leaves, to serve
Method
Step 1:
Ingredients (serves 2 as a main course salad or 4 as a starter)
Step one:
4 tbsp tequila
Juice of half an orange
1 tsp salt
1 large or 2 small boneless chicken breast(s)
Honey to drizzle
Step 2:
1 tbsp tequila
1 tbsp honey
1 tsp Dijon mustard
3 tbsp walnut oil
1 tbsp orange juice
1 medium sized medium hot chilli, finely chopped
Salt to taste
1 large or 2 small avocado(s), pitted, peeled and sliced
Step 3:
½ large orange, finely sliced
Salad leaves, to serve
Method
Step 1:
- Mix together the tequila. orange juice and salt. Marinate the chicken breast in the mixture for at least 4 hours or overnight.
- Heat the oven to 180C
- Place the chicken breast on a sheet of foil. Turn the edges of the foil up and add the marinade. Drizzle a little honey over the chicken. Place another sheet of foil over the top, tenting it slightly. Seal the two sheets of foil together.
- Place in the oven and cook for 30 minutes. Open the foil parcel. Use culinary blow torch to char the top of the chicken (optional).
- Leave to cool. Slice the chicken fairly thinly.
- Mix all the ingredients together except for the avocado.
- Place the avocado slices in a bowl, pour the mixture over them and marinate for 10 minutes.
- Place the orange slices on a baking sheet or on foil.
- Use a culinary blow torch to char the slices.
- To serve, place a bed of salad leaves on each plate (or one large platter). Arrange the chicken slices, avocado slices and charred orange slices on the leaves. Use the marinade from the avocados to drizzle over the top.
