Ingredient:
1 skinless, boneless chicken breasts, cut into 2.5 cm (1 in) strips
1 round lettuce, leaves separated
1 bunch of watercress, trimmed
1 avocado, peeled, stoned and sliced lengthways
4 tbsp dark rum
Paprika, to garnish
Marinade:
2 tbsp olive oil
2 tbsp lemon juice
2 tsp baisamic vinegar
2 garlic cloves, crushed
1 tbsp paprika
1 mild fresh red chilli, halved; deseeded, and finely chopped
½ tsp ground cumin
Salt
Method:
Make the marinade: combine the oil, lemon juice, vinegar, garlic, paprika, chilli, and cumin, and season with salt. Toss in the chicken strips, cover, and leave to marinate for a few minutes.
Arrange beds of lettuce and watercress on four serving plates. arrange the avocado and mango slices on top.
Heat a large frying pan, and add the chicken strips with the marinade. Cook over a high heat, stirring, for 5-6 minutes until cooked through and golden brown on al sides.
Using a slotted spoon, remove the chicken strips from the pan, and arrange on top of the avocado and mango.
Return the frying pan to the heat, and pour in the rum. Let it bubble, stirring constantly to dissolve any sediment in the frying pan and incorporate the cooking juices, for about 1 minute. Pour the hot rum mixture over the salads, sprinkle with a little paprika, and serve at once.
1 skinless, boneless chicken breasts, cut into 2.5 cm (1 in) strips
1 round lettuce, leaves separated
1 bunch of watercress, trimmed
1 avocado, peeled, stoned and sliced lengthways
4 tbsp dark rum
Paprika, to garnish
Marinade:
2 tbsp olive oil
2 tbsp lemon juice
2 tsp baisamic vinegar
2 garlic cloves, crushed
1 tbsp paprika
1 mild fresh red chilli, halved; deseeded, and finely chopped
½ tsp ground cumin
Salt
Method:
Make the marinade: combine the oil, lemon juice, vinegar, garlic, paprika, chilli, and cumin, and season with salt. Toss in the chicken strips, cover, and leave to marinate for a few minutes.
Arrange beds of lettuce and watercress on four serving plates. arrange the avocado and mango slices on top.
Heat a large frying pan, and add the chicken strips with the marinade. Cook over a high heat, stirring, for 5-6 minutes until cooked through and golden brown on al sides.
Using a slotted spoon, remove the chicken strips from the pan, and arrange on top of the avocado and mango.
Return the frying pan to the heat, and pour in the rum. Let it bubble, stirring constantly to dissolve any sediment in the frying pan and incorporate the cooking juices, for about 1 minute. Pour the hot rum mixture over the salads, sprinkle with a little paprika, and serve at once.
