Tajín Chicken Salad

Kitty FloridoSeptember 4, 2020

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This Tajín Chicken Salad is a discovery that will make it to my regular rotation. As I’ve shared before, I am a creature of habit. I have a bowl of fruit, with a dollop of Greek yogurt, bee pollen, and honey. For lunch, it’s salads. It’s a breeze to make since I have most of the ingredients ready. Every time I get my weekly produce after I disinfect it, I place each on its own container and if it’s carrots or celery, they are already chopped or diced.

By marinating the chicken for a few hours (I’ve done it even overnight) gives it such a strong and spicy flavor, I am here for it all. To contrast the spiciness, you can add the glaze (though not necessary) made with tajín, lime and maple syrup. The second time I was testing the recipe, I decided that the sliced chicken bits were lacking the glaze, so took them back to the skillet and it was a major and welcomed flavor upgrade.

Make sure that if you’re serving this at home, you sprinkle additional goodness (aka tajín) on top of the salad. Yum!

Kitty

Tajín Chicken Salad

Recipe adapted from Dennis The Prescott
Yields 2 servings

Ingredients, for the marinade:
2 chicken breasts
1 tablespoon olive oil
2 teaspoons of tajín

Ingredients, for the glaze:
2 tablespoons of maple syrup
juice of 1 lime
1 teaspoon of tajín

Ingredients, for the salad:
Lettuce
Celery, diced
1 small apple, diced
Tajín and lime wedges, for serving

Directions:

Pat dry the chicken breasts and place them in a bowl with the olive oil and tajín. Make sure they are coated with the marinade mix. Cover the bowl with a clean film and store it in the fridge for a few hours. I’ve found it’s best overnight.
Warm your skillet to medium-high heat and prepare with olive oil.
Prepare your glaze by mixing the maple syrup, lime juice, and tajín.
Prepare your salad ahead too: cut the lettuce in small bites and dice the celery and apple.
Place the chicken on the skillet and cook for about 8 minutes, turning halfway through. After you turned the chicken breasts, make sure you brush some glaze on top of it several times. Make sure to save half of it to coat the other side. The skillet will have a sticky sauce (because of the maple syrup).
Slice the chicken and transfer back to the pan, to soak in the delicious glaze.
Transfer the glazed-covered chicken bits to the salad and sprinkle some tajín on top. Serve with lime wedges.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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