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Recipe

Mex street salad

This tasty Mex street salad is messy, slaw-based, and full of delicious barbecued chicken...what’s not to love?! James Wirth shares his recipe from the cookbook This Could Get Messy.

Aug 31, 2015 2:00pm
  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Achiote marinated chicken
  • 500–600g boneless, skinless chicken thighs
  • 1 1/2 tablespoon achiote paste (also called annatto)
  • 1 fresh jalapeño chilli, seeded and chopped
  • 4 clove garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon dried oregano
  • juice of 1 large orange
  • 60 millilitre (1/4 cup) red wine vinegar
  • 60 millilitre (1/4 cup) olive oil
  • 1 1/2 teaspoon teaspoons sea salt
Honey lime dressing
  • 125 millilitre (1/2 cup) lime juice
  • 12 millilitre (1/2 cup) extra virgin olive oil
  • 2 tablespoon runny honey
  • 1 tablespoon american mustard
  • salt flakes, for seasoning
The salad
  • 1/2 red cabbage, finely shredded
  • 1/2 white cabbage, finely shredded
  • 120 gram (1/2 cup) pickled jalapeño chillies, drained and cut into thin rings
  • 2 handfuls tortilla chips, crushed with your hands
  • 1 green mango, flesh cut into matchsticks
  • 1 bunch (60g) coriander, stems and leaves roughly chopped
  • 3-4 spring onions, including the green bits, thinly sliced
  • 6–8 radishes, trimmed and finely shaved
  • 60 gram haloumi cheese

Method

Mex street salad
  • 1
    Make achiote marinated chicken: Put the chicken pieces in a large mixing bowl. Place the achiote marinade ingredients in a blender and blitz to a smooth paste. Pour the marinade over the chicken, then use your hands to massage the marinade into the chicken. Cover with plastic wrap and marinate in the refrigerator for 3 hours.
  • 2
    Once chicken has finished marinating, heat a chargrill pan or barbecue to a medium–high heat. Once hot, grill the chicken for 4–5 minutes on each side, or until cooked through and slightly charred. Remove from the heat and set aside to rest for a few minutes, before chopping it into bite-sized pieces.
  • 3
    Make honey lime dressing: In a small mixing bowl, whisk together the lime juice, olive oil, honey and mustard. Season to taste with salt flakes and freshly ground black pepper and set aside.
  • 4
    Make salad: In a large mixing bowl, toss together all the salad ingredients, except the haloumi.
  • 5
    Give the dressing another whisk and use it to dress the salad.
  • 6
    Add the chopped chicken to the salad and toss to combine. Season with to taste, then transfer the salad to individual serving plates, or a serving platter. Finely grate the haloumi over the top and serve.

Notes

Serves 4 as a main meal or 8 as a side dish.

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