Middle Eastern Spiced Chicken Salad

Ingredients:

1/2 cup roughly chopped continental parsley

2 tablespoons olive oil

1 garlic clove, finely chopped

1 teaspoon finely grated lemon rind

1 teaspoon ground coriander

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

ground pepper to taste

500 grams chicken tenderloins or breasts

150 grams baby spinach leaves, washed and dried

1 punnet cherry tomatoes, halved

Dressing:

125 grams Greek-style natural yoghurt

2 tablespoons milk

1/3 cup roughly chopped coriander

2 green shallots, trimmed and finely chopped

ground black pepper to taste

Method:

1. Place the parsley, oil, garlic, lemon rind, coriander, paprika, cumin, turmeric and pepper into a medium bowl and mix to combine. Add the chicken and toss to coat in the spice mixture. Cover and place in the fridge for 30 minutes to marinate (or longer if time permits).

2. Meanwhile, to make the dressing, place the yoghurt, milk, coriander and green shallots in a small screw-top jar. Shake well to combine. Taste and season with pepper. Place in the fridge until required.

3. Pre-heat grill on high. Place a wire rack over a baking tray and place the chicken on the rack in a single layer. Cook under pre-heated grill for 5 minutes or until chicken is a light golden brown. Turn the chicken and cook for a further 5 minutes or until cooked through. (I use a Sunbeam bench top grill...but this works well on the BBQ or in the oven, or even in the wok!)

4. Place the spinach and tomatoes in a medium serving bowl. Add the chicken and toss to combine. Drizzle with the dressing just before serving.

 

Note: For a variation, you can serve this with crusty bread or for a different look I use Burrito Tortilla's and pop the salad mix in with some sliced avacado and serve them this way.

 

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