Chamoy Chicken Salad with Chamoy Sauce

Chamoy Chicken Salad with Chamoy Sauce

If you love trying new chicken recipes then this chamoy chicken salad with homemade chamoy sauce should definitely be on your list! The hot, sweet, salty and tangy chamoy sauce is definitely a flavour sensation.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 10

Marinating Time 30

Servings

Calories 691kcal

Author Corina Blum

Ingredients

Chamoy Sauce Ingredients

130 g apricot jam
1-2 dried ancho chilli peppers
1 teaspoon salt
2-3 juicy limes juiced

Chamoy Chicken Salad Ingredients

2 chicken breasts
30 g lettuce roughly chopped
16 cherry tomatoes approximately
100 g cucumber diced
3 spring onions chopped
1 avocado sliced into strips
3 tablespoon chamoy sauce

Metric - US Customary

Instructions

How to Make the Chamoy Sauce
Pour boiling water over the chilli pepper and let it soak for 30 minutes.
Then tear the chilli pepper up, discarding the stalk and some of the seeds.
Put the apricot jam, lime juice, chilli pepper and salt in a food processor. Blitz until smooth.

How to Make the Chamoy Chicken Salad

Butterfly the chicken breasts by slicing a knife almost all the way through and opening them up to make them wider and flatter.
Spoon some of the chamoy sauce onto the chicken. Coat it well and put it in the fridge to marinate for at least 30 minutes.
Brush a griddle pan with oil. Cook the chicken for about 5 minutes on each side, maybe longer depending on the thickness of the chicken.
When cooked, slice the chicken into thick strips. Arrange the salad on the plate, top with the warm chicken and drizzle with more of the chamoy sauce.

Video

Notes

Nutritional information is approximate and a guideline only.

The recipe makes more than enough chamoy sauce so you will have leftover sauce for another day.

Nutrition

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