Chicken And Cucumber Salad With Chilli Oil Recipe by Olive Oils from Spain
Cooking Instructions 15 minutes 1 For the chilli oil: 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. 5 For the chicken and cucumber salad: 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. 6 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. 7 Cut the chicken into bite-sized pieces. 8 Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown. 9 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). 10 Mix the ingredients for the marinade in a large bowl. 11 Remove the chicken and add it to the bowl with the marinade along with the cucumber. 12 Let it marinate for at least an hour. 13 Serve cold or at room temperature. 1 For the chilli oil: Heat the Extra Virgin Olive Oil from Spain over a medium heat. 1 For the chilli oil: Heat the Extra Virgin Olive Oil from Spain over a medium heat. 2 Add the finely sliced chili peppers and cook until lightly browned. 2 Add the finely sliced chili peppers and cook until lightly browned. 3 Strain the oil and set it aside. 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. 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. 5 For the chicken and cucumber salad: 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. 5 For the chicken and cucumber salad: 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. 6 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. 6 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. 7 Cut the chicken into bite-sized pieces. 7 Cut the chicken into bite-sized pieces. 8 Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown. 8 Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown. 9 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). 9 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). 10 Mix the ingredients for the marinade in a large bowl. 10 Mix the ingredients for the marinade in a large bowl. 11 Remove the chicken and add it to the bowl with the marinade along with the cucumber. 11 Remove the chicken and add it to the bowl with the marinade along with the cucumber. 12 Let it marinate for at least an hour. 12 Let it marinate for at least an hour. 13 Serve cold or at room temperature. 13 Serve cold or at room temperature. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shepherds pie Yummy Shakshuka with Feta Hong Kong Fried Rice Recipe Sticky Cupcakes How to Make Coca Cola Chicken Wings Shepherds pie Yummy Shakshuka with Feta Hong Kong Fried Rice Recipe Sticky Cupcakes How to Make Coca Cola Chicken Wings Hong Kong Fried Rice Recipe Sauerkraut (Fermented cabbage by lactic acid bacteria) Carrot Cake Homemade Achar gosht masala Vegan Holiday Hummus Platter Seekh Kabab (Eid kay khaney) Cinnamon green tea Cherry and olive oil ice cream ❤️Nama Chocolate❤️ Vegetable couscous Hong Kong Fried Rice Recipe Sauerkraut (Fermented cabbage by lactic acid bacteria) Carrot Cake Homemade Achar gosht masala Vegan Holiday Hummus Platter Seekh Kabab (Eid kay khaney) Cinnamon green tea Cherry and olive oil ice cream ❤️Nama Chocolate❤️ Vegetable couscous