A Taste of Portugal Chicken Salad
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
6
Featured Spices
Difficulty
Moderate
About the Author
About this Recipe
Short on time? This gluten-free salad is quick to throw together for lunch or dinner, and it is easy to prep with a 5-ingredient marinade.
The final result is juicy chicken caramelized to perfection in the pan. The Piri Piri in A Taste of Portugal blend gives the protein just the right amount of heat.
Customize the salad to until your heart's content by substituting in sundried tomatoes or white beans.
A healthy meal with a fiery twist awaits!
Instructions
1
Combine all the "chicken" ingredients in a one gallon Ziploc bag or sealable glass container.
2
Mix until the chicken is completely coated.
3
Refrigerate and marinate overnight.
4
Heat a large skillet on medium high heat.
5
Lift the chicken pieces from the marinade and shake off any excess marinade. Place in hot skillet.
6
Pan-fry the breasts for 5 minutes on medium heat without moving.
7
Gently check if the chicken can be removed from the pan easily; if not, cook them for another minute or so.
8
Flip and cook for another 5 minutes. Then lower the heat to medium.
9
On the medium heat setting, flip the chicken one last time and continue cooking the chicken for a couple more minutes until it is cooked through. The internal temperature should be 165°F.
10
Once cooked, remove the chicken from the skillet and allow it to rest before slicing.
11
In a large serving bowl, arrange the mixed greens. Add halved grape tomatoes and drained chickpeas on top.
12
Drizzle the red wine vinaigrette over the salad and gently toss to combine.
13
Slice the rested pan-seared chicken and place it over the salad.
14
Sprinkle the shredded Idiazabal cheese on top of the salad.
Ingredients
More Recipes
Achiote Paste
N/A min • Moderate
Absinthe Long Pepper Angel Food Cake
N/A min • Moderate
Abuelo's Rabbit Paella
N/A min • Moderate
Comments 0
Log in to leave a comment.
No comments yet. Be the first!