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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.

Note

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 servings

For the salsa

0.50 Unit(s)

Jalapeno pepper

30 Ml

Olive oil

0.50 Tsp

Cumin powder

0.50 Tsp

Ground coriander

0.50 Tsp

Paprika

100 Gr

Frozen corn

100 Gr

Red onion

1 Unit(s)

Lime juice

3 Gr

Sugar

15 Gr

Tomato paste

4 Sprig(s)

Fresh cilantro

200 Gr

Italian tomatoes

Chicken

400 Gr

Chicken breast

1 Tsp

Cajun spices

Toppings

1 Unit(s)

Onion

2 Tbsp

Flour

1 Unit(s)

Romaine salad

Preparation time: 30 min

Preheat your deep frier at 375 °F

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.
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.
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.
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.