Chadian-style Wine-Braised Chicken Salad

Ingredients

In this Chadian adaptation, the original Chinese cold chicken dish is transformed into a vibrant salad. The chicken is marinated in Chadian spices and braised in wine, infusing it with a unique flavor profile. The addition of fresh vegetables and a zesty lemon dressing further enhances the dish, creating a refreshing and satisfying salad experience. We alse have the original recipe for Cold Chicken Cooked in Wine, so you can check it out.

• 500g (1.1 lb) boneless chicken breasts 500g (1.1 lb) boneless chicken breasts
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups lettuce, torn into bite-sized pieces 4 cups lettuce, torn into bite-sized pieces
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, sliced 1 cucumber, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• Juice of 1 lemon Juice of 1 lemon
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground ginger, paprika, ground coriander, salt, and black pepper.
2. 2.
   Rub the spice mixture onto the chicken breasts, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook until browned on both sides, about 5 minutes per side.
4. 4.
   Pour the red wine into the skillet, covering the chicken. Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the wine has reduced.
5. 5.
   Remove the chicken from the skillet and let it cool. Once cooled, shred the chicken into bite-sized pieces.
6. 6.
   In a large salad bowl, combine the torn lettuce, diced tomatoes, sliced cucumber, thinly sliced red onion, and chopped parsley.
7. 7.
   In a small bowl, whisk together the lemon juice, olive oil, and chili flakes (if using) to make the dressing.
8. 8.
   Add the shredded chicken to the salad bowl and drizzle the dressing over the salad. Toss gently to combine.
9. 9.
   Serve the Chadian-style Wine-Braised Chicken Salad chilled and enjoy!

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken breasts are evenly coated with the spice mixture for maximum flavor. Marinating the chicken for at least 30 minutes will enhance the taste.
• Red wine — Choose a dry red wine with good flavor for braising the chicken. The wine will infuse the chicken with a rich and savory taste.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes in the dressing.
• Add some toasted nuts, such as almonds or peanuts, for extra crunch and flavor.
• Serve the salad on a bed of cooked quinoa or couscous for a heartier meal.
• Customize the salad by adding your favorite vegetables or herbs.
• Make sure to let the chicken cool before shredding it to maintain its tenderness.

Serving advice

Serve the Chadian-style Wine-Braised Chicken Salad chilled as a refreshing main course or as a light lunch option. Garnish with additional fresh herbs, such as mint or cilantro, for an extra burst of flavor.

Presentation advice

Arrange the salad on a large platter, placing the shredded chicken on top of the bed of lettuce and vegetables. Drizzle the dressing over the chicken and garnish with a sprinkle of chili flakes and fresh parsley for an appealing presentation.