ChefXi OfficialA vibrant and soulful lunch that marries the smoky essence of the grill with the bright, crisp harmony of a cucumber-lime slaw. Inspired by the bold flavors of the Yucatan.
In a medium bowl, whisk together the lime juice, honey, and minced jalapeno. Toss in the sliced cucumbers and red onion. Set aside to let the flavors meld.
Letting the slaw sit allows the lime to slightly 'cook' the onions, softening their bite.
In a separate bowl, coat the chicken strips with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken strips until charred and cooked through, about 5-6 minutes per side.
Don't crowd the pan; work in batches if necessary to ensure a proper sear.
Fold the fresh mint into the cucumber slaw just before serving. Plate the warm charred chicken alongside the chilled slaw for a vibrant temperature contrast.
The mint provides a cooling finish to the smoky spices.
The key to this dish is the contrast between the cold, crisp cucumbers and the warm, smoky chicken. If you have time, let the chicken rest for 5 minutes after grilling to keep the juices locked in. For an extra kick, a splash of fish sauce in the dressing adds a deeper layer of umami. Respect the lineage of the ingredients by using the freshest mint you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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