If you love trying new chicken recipes then this chamoy chicken salad with homemade chamoy sauce should definitely be on your list! The hot, sweet, salty and tangy chamoy sauce is definitely a flavour sensation.
Pour boiling water over the chilli pepper and let it soak for 30 minutes.
Then tear the chilli pepper up, discarding the stalk and some of the seeds.
Put the apricot jam, lime juice, chilli pepper and salt in a food processor. Blitz until smooth.
How to Make the Chamoy Chicken Salad
Butterfly the chicken breasts by slicing a knife almost all the way through and opening them up to make them wider and flatter.
Spoon some of the chamoy sauce onto the chicken. Coat it well and put it in the fridge to marinate for at least 30 minutes.
Brush a griddle pan with oil. Cook the chicken for about 5 minutes on each side, maybe longer depending on the thickness of the chicken.
When cooked, slice the chicken into thick strips. Arrange the salad on the plate, top with the warm chicken and drizzle with more of the chamoy sauce.
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Notes
Nutritional information is approximate and a guideline only.The recipe makes more than enough chamoy sauce so you will have leftover sauce for another day.