Baby Spinach and Chermoula Chicken Salad

Name: Baby Spinach and Chermoula Chicken Salad
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 1 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 cup Baby Spinach; 0.25 tbsp cilantro; 0.25 tbsp parsley; 0.25 garlic clove; 0.125 tsp ground cumin; 0.125 tsp ground coriander; 0.25 tsp paprika; 0.25 lemon; 0.062 tsp cayenne pepper; 0.25 cup olive oil; 1 boneless skinless chicken breast; 0.5 cup sweet and spicy pecans; 1 fiji apple; 0.125 cup blue cheese; 0.125 cup red onion

A Moroccan salad of chicken, spinach and coriander, seasoned with clove and cumin and cooked in a pan.

1 hr 30 min · Serves 1 · Medium

Method

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Time: Prep 60 min · Cook 30 min · 90 min total
Difficulty: medium

1
Mix together the cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice, olive oil and cayenne in a bowl.
2
Add the chicken. Cover and place in the fridge to marinade, ideally overnight, but for at least one hour.
3
Cook chicken in sauté pan over medium heat until done all the way through. (About 10 to 15 minutes).
15 min
4
In a medium bowl, combine the pan drippings from chicken, spinach, pecans, apple slices, bleu cheese, and red onion. Stir till well mixed. Lay chicken on the top of the salad.