Spinach Salad With Grilled Spiced Chicken Rexipe

September 2, 2011

Ingredients:
1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4”)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste
How to make spinach salad with grilled spiced chicken:
  • Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
  • Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
  • Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
  • Drain reserving shallots and oil both.
  • Drain shallots on paper towels and set aside.
  • Combine cooking oil, mustard, vinegar, pepper flakes and salt.
  • Grill chicken and let it cool.
  • Reduce into small size strips.
  • Grill mushroom caps after brushing it with dressing.
  • Let it cool slightly.
  • Cut into 1” strips.
  • Toss spinach with vinaigrette.
  • Top it with strips of mushroom, chicken and pepper.
  • Garnish with crispy shallots.
  • Serve.

 

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