Ingredients:
For the Chicken Marinade:
– 1 kg (2.2 lbs) boneless, skinless chicken breast
– 2 1/2 tbsp fresh lemon juice
– 4 tbsp extra virgin olive oil
– 1 1/2 tsp salt
– 1 tsp freshly ground black pepper
– 1-2 serrano chiles (or any other mild chile), finely chopped
– 1 small onion, finely chopped
– 5 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 1/2 tsp ground cumin
– 3/4 tsp ground turmeric
For Cooking the Chicken:
– 2 tbsp olive oil (for cooking)
– A splash of water (for steaming, added in small amounts as needed)
For the Chicken Salad:
– 1/2 cup mayonnaise
– 1 tsp mustard (preferably Dijon or stone ground)
– 1 tsp white vinegar- 1 1/2 tbsp lemon juice
– 1/2 tsp Worcestershire sauce
– 1/2 cup seedless grapes, halved
– 1/2 small red onion, finely chopped
– 1/4 cup sliced almonds
– 1 small Japanese cucumber, deseeded and diced (Persian, Kirby, English, or any other low-water cucumber will also
work well)
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
– In a large bowl, combine the lemon juice, extra virgin olive oil, salt, black pepper, serrano chiles (or any other mild
chile), onion, garlic, parsley, cumin, and turmeric. Mix well.
– Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30
minutes, or up to overnight for best results.
2. Cook the Chicken:
– Heat olive oil in a large pan over medium-high heat. Remove the chicken breasts from the marinade and add them to
the pan, along with all the solid ingredients from the marinade.
– Cook the chicken for 4-5 minutes on one side, until nearly fully cooked. Then flip the chicken over and cook for
another 4-5 minutes on the other side.
– Add a small splash of water to the pan, cover, and let the chicken steam for about 1-2 minutes. Flip the chicken
again, add another small splash of water, cover, and steam for another 1-2 minutes until the chicken is fully cooked
through. – Once cooked, remove the chicken from the pan, leaving behind the cooked solids like garlic, onions, and parsley. If a
few remnants of these ingredients stick to the chicken, that's fine. Immediately refrigerate the chicken to cool.
3. Prepare the Chicken Salad:
– Once the chicken is thoroughly chilled, chop it into bite-sized pieces.
– In a large bowl, add the chopped chicken, mayonnaise, mustard, vinegar, lemon juice, Worcestershire sauce,
grapes, red onion, sliced almonds, diced cucumber, and fresh parsley. Season with salt and pepper to taste.
– Mix everything together until well combined.
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