Roasted Chicken Salad with Tropical Salsa
The spicy flavours of chili powder, cumin and garlic turn ordinary chicken breasts into something special, especially when served on a bed of shredded radicchio and a zesty salsa
Ingredients:
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tbsp. fresh ground pepper
1 tsp. ground cumin
1 tbsp. pure chili powder
4 whole boneless chicken breasts, skin on
Salsa:
2 ripe avocados
1 ripe papaya
2 cloves garlic, minced
2/3 cup purple onion, finely chopped
2 large Roma tomatoes, diced
juice of 1/2 fresh lemon
1 tsp. piri piri or other hot sauce
Sea salt to taste
Fresh ground pepper to taste
1 head radicchio, shredded
Method:
1. To prepare the chicken, preheat the oven to 375F. Combine the garlic, oil, pepper, cumin and chili, stirring to make a paste. Gently lift up the skin on the chicken and rub the paste onto the meat. Press the skin so that it adheres to the meat.
2. Place the chicken in a roasting pan and bake for about 20-30 minutes, taking care not to over bake or the chicken will become tough. When the chicken done, remove and set aside to cool.
3. To make the salsa, pit and coarsely chop the avocadoes and the papaya. Place in a bowl and add the garlic, onion tomatoes, lemon, Worcestershire, hot sauce, sea salt and pepper to taste.
4. To serve, place the radicchio on a serving platter, slice the chicken lengthwise and lay on top of the radicchio. Spoon the salsa in the middle. Serve with warm flour tortillas or olive bread.
Serves 4-6.
