Spicy Orange Pickled Cucumber And Pan Fried Chili Chicken – Paleo, Keto, Low Carb
Orange Fried Chili Cucumber Chicken Salad is a quick salad meal with clean spicy flavors. The cucumber is sliced with a julienne peeler, and left to pickle while the chicken is cooking. The pickle is made up of some orange juice, orange zest and lemon juice. After pickling the salad is then seasoned with fried chili, salt and olive oil. The fried chili used is left over from infusing the oil used to fry the chicken.
Easy Recipe Adaptations
Adjust the amount of chili used to suit your tastes. Add more chili for more heat or less to make it mild. Lebanese cucumbers work very well in this recipe as they don’t contain a lot of water and will hold well during pickling. If you use cucumbers with more water or with lots more seeds in them and less flesh, you may need to use more of them to get enough salad for 2 servings.
Orange Fried Chili Cucumber Chicken SaladRecipe
- 2 chicken breasts
- 3 long red chilies
- 2 teaspoons orange juice
- 2 tablespoons cooking oil of your choice
- salt to taste
- 2 medium to large Lebanese cucumbers
- 4 tablespoons orange juice
- Zest of 1 orange
- 1 tablespoon apple cider vinegar or lemon juice
- Fried Chili (from frying the chicken)
- a quarter teaspoon dried basil
- a pinch of salt
- 2 tablespoon olive oil
Prepare the cucumber using a julienne peeler by slicing strips across the length of the cucumber.
Zest the whole washed orange or use a grater to grate the skin off being careful to not grate the white inner flesh as well.
In a bowl add the cucumber, orange zest, 4 tablespoon of orange juice, 1 tablespoon apple cider vinegar, basil and a pinch of salt.
Mix well and press the cucumber firmly down onto the pickling juice. Leave it pickle for about 20 minutes.
Set the bowl aside and start the chicken.
Cut the chili into slices and fry it in a cooking oil of your choice at medium heat.
Fry for about 4 minutes until it goes a deeper reddish brown, without letting it burn.
Take the chili off the oil and set it aside in a plate to cool down.
Season the chicken breasts with a bit of salt, then fry them in chili infused oil, until golden brown both sides, for about 8 minutes each side, depending on the thickness of the fillets.
Once you’re satisfied the chicken is cooked, add 2 tablespoons of orange juice to deglaze the pan and add more flavor to the chicken.
Take it off the heat and leave it sit while you finish preparing the salad.
Mix the cucumber salad and then drain off the excess fluid.
Crumble the fried chili and add it to the salad with olive oil and some salt to season.
Serve your cucumber salad with the chicken.
Enjoy your Orange Fried Chili Cucumber Chicken Salad