- Products
- Recipes
-
-
- Roast Chicken with Hoisin Jus
-
- Sweet Potato Burrata
-
-
- Inspiration
-
-
- Chef’s Corner
-
- Kitchen Cabinet of Chefs
-
- K-12 Resources
-
-
Cumin-Scented Warm Chicken Salad
Serves
Yield: 8 servings
Ingredients
Marinated Chicken:
1/2 cup avocado oil
1/4 cup lime juice
3 tablespoons Kikkoman Soy Sauce
3 cloves garlic, minced
3 serrano chiles, stemmed and minced
1 tablespoon toasted crushed cumin seeds
1 tablespoon cornstarch
1 1/2 pounds skinless, boneless chicken breast
1/2 cup peanut oil
Pepitas:
1/2 cup raw, unsalted pumpkin seeds
2 tablespoons lime juice
2 teaspoons Kikkoman Soy Sauce
Salad:
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
5 bunches watercress, stemmed and torn into bite-size pieces
1/2 large jicama, peeled and julienned
1 large pink grapefruit, sectioned
thinly sliced avocado
Directions
To make Marinated Chicken: Whisk together avocado oil, lime juice, soy sauce, garlic, chiles, cumin seeds and cornstarch. Slice chicken across the grain into 3- by 1/2-inch strips. Add chicken to marinade; toss to coat evenly. Refrigerate up to 4 hours. To cook, heat a cast iron skillet over high heat. Add peanut oil. Lift chicken strips from marinade and add to pan one at a time. Fry until dark golden brown and crisp, about 1 minute per side.
To make Pepitas: In dry saute pan over medium heat, toast pumpkin seeds until golden brown, shaking pan frequently. Remove from heat, add lime juice and soy sauce; shake vigorously until seeds are evenly coated. If necessary, shake pan over low heat until seeds are dry.
To make Salad: In large bowl, whisk together olive oil, lemon juice, salt and pepper. Add watercress, jicama and grapefruit; toss well. Divide salad among 6 serving plates; arrange chicken strips on top. Garnish salad with avocado and pepitas.
Recipe created by Chefs Susan Feniger and Mary Sue Milliken
