Chicken and Cucumber Salad with Chili Oil

Chicken and Cucumber Salad with Chili Oil Recipe 

Preparation: 

For chili-infused Extra Virgin Olive Oil:

1. Heat the Extra Virgin Olive Oil from Spain over a medium heat.
2. Add the finely sliced chili peppers and cook until lightly browned.
3. Strain the oil and set it aside.
4. Try it, and if it is too hot for your taste add Extra Virgin Olive Oil from Spain to tone it down and give it the taste of the raw oil.

For the chicken and cucumber salad:

1. Half peel the cucumber. With a peeler remove the skin in a strip lengthwise, leaving the same amount unpeeled before the next strip, so that it is striped: 1 inch peeled, another inch unpeeled, and so on.
2. Cut off the ends of the cucumber and cut it lengthwise into 4 parts then cut those into pieces about two inches long. Set aside.
3.  Cut the chicken into bite-sized pieces.
4.  Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown.
5.  Add the rest of the seasoning ingredients (sake, salt, water and Extra Virgin Olive Oil from Spain). Cover the pan and simmer until the chicken is cooked (about 3-4 minutes).
6.  Mix the ingredients for the marinade in a large bowl.
7.  Remove the chicken and add it to the bowl with the marinade along with the cucumber.
8.  Let it marinate for at least an hour.
9.  Serve cold or at room temperature.

Presentation of the dish: 

• Serve cold or at room temperature.

Suggestions:

If you liked this recipe, you will love our other suggestions:

• Confit of cod with porrusalda (pureed leeks)
• Pomegranate, spinach leaf and walnut salad
• Roasted strawberry and chia