Baby Spinach and Chermoula Chicken Salad |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 16 |
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I had this wonderful salad at the Dallas Museum of Art's restaurant, Seventeen Seventeen. Honestly, it was the tastiest dish I have ever had. The recipe I used for the sweet and spicy pecans is Sweet and Spicy Pecans by LizP. Hope you enjoy! Ingredients:
2 cups baby spinach |
1/4 tablespoon cilantro, freshly chopped |
1/4 tablespoon parsley, freshly chopped |
1/4 garlic clove, crushed |
1/8 teaspoon ground cumin |
1/8 teaspoon ground coriander |
1/4 teaspoon paprika |
1/4 lemon, juiced |
1/16 teaspoon cayenne pepper |
1/4 cup olive oil |
1 boneless skinless chicken breast |
1/2 cup sweet and spicy pecans |
1 fiji apple, thinly sliced |
1/8 cup blue cheese |
1/8 cup red onion, thinly sliced |
Directions:
1. Mix together the cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice, olive oil and cayenne in a bowl.
2. Add the chicken.
3. Cover and place in the fridge to marinade, ideally overnight, but for at least one hour.
4. Cook chicken in sauté pan over medium heat until done all the way through. (About 10 to 15 minutes).
5. In a medium bowl, combine the pan drippings from chicken, spinach, pecans, apple slices, bleu cheese, and red onion. Stir till well mixed.
6. Lay chicken on the top of the salad.
7. Enjoy.
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