recipes
Pulled siracha hot chilli chicken salad bowl
2021-05-29
Ingredients
For the chicken hot chilli
- 1 small whole chicken, cut into quarters
- Good drizzle olive oil
- 1 tbsp. chicken seasoning
- 1 tsp cumin
- 1 tbsp. smoked paprika
- Salt and pepper to taste
- 1 jar siracha hot chili sauce (Kuhne)
- 2 spring onions, finely sliced
- 500g Pulled chicken with siracha hot chilli
- 2 limes
- 150ml carton fresh cream
- 2 handfuls mixed salad leaves
- 1 small red onion, sliced
- 1 ripe avocado, peeled and diced
- 2 tbsp. sweet corn
- 2 large tomatoes, seeds removed and diced
- 1 tbsp. chopped fresh coriander
- 100g red Leicester cheese
Method
Start this recipe by rubbing the chicken breasts with oil, chicken seasoning, spices and salt and pepper to taste. Roast in the oven at 200°C for 40 minutes till cooked. Allow to cool down then remove all the flesh of the bones. Discard the skin and bones and shred the chicken. Mix the siracha hot chili sauce and spring onions with the pulled chicken and use as required.
Start by making the sour cream. Mix together the cream and the juice of 1 lime and allow to thicken in the fridge. Next in a large bowl, mix together the salad leaves and onion, avocado, sweet corn, tomatoes and coriander with half of the sour cream. Spoon into a large serving dish. Grate the red Leicester cheese on top and cover with the siracha hot chili pulled chicken
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