Moroccan Chicken Salad with Pistachio Crusted Fried Goat Cheese
Ingredients
Moroccan Chicken
-
1
pound
boneless skinless chicken cut into bite size cubes
-
½
cup
olive oil
-
1
each
lemon (juice + zest)
-
1
clove
garlic
-
1
inch piece
fresh ginger (peeled + roughly chopped)
-
2
teaspoon
dried chile de arbol (seeds removed)
-
2
tablespoon
fresh cilantro
-
2
tablespoon
fresh parsley
-
1
tablespoon
smoked paprika
-
½
tablespoon
cumin
-
½
teaspoon
cinnamon
-
1
teaspoon
salt and pepper
-
½
cup
oil packed sun-dried tomatoes (drained)
-
½
cup
kalamata olives
-
1
cup
fresh berries (optional)
-
8
cups
spring greens
-
4
each
garlic naan
Vinaigrette
-
¼
cup
olive oil
-
1
tablespoon
apple cider vinegar
-
1
each
lemon (juiced)
-
1
teaspoon
honey
-
¼
cup
fresh cilantro (chopped)
-
1
teaspoon
chipotle chile pepper (minced)
-
1
each
jalapeño (finely chopped)
-
to taste
salt + pepper
Pistachio Crusted Fried Goat Cheese
-
1
(8 ounce)
goat cheese log (rolled into 10-14 disks)
-
⅓
cup
Panko bread crumbs
-
⅓
cup
finely crushed pistachios
-
1
teaspoon
fresh mint (chopped)
-
a pinch
pepper
-
a pinch
crushed red pepper flakes
-
1
each
egg (beaten)
-
for frying
coconut oil
Instructions
- Marinate the chicken by combining olive oil, lemon juice and zest, garlic, ginger, dried chile, cilantro, parsley, smoked paprika, cumin, cinnamon, salt, and pepper in a food processor and pour over the chicken in a ziplock bag. Refrigerate for at least 2 hours or overnight.
- Prepare the vinaigrette by mixing olive oil, apple cider vinegar, lemon juice, honey, cilantro, chipotle, jalapeño, salt, and pepper in a jar or bowl. Set aside.
- Combine Panko, crushed pistachios, mint, and seasonings in a bowl. In another bowl, whisk the egg.
- Dip goat cheese rounds in the egg, then coat with the pistachio mixture. Refrigerate while grilling chicken.
- Preheat the grill and cook the marinated chicken until golden and cooked through, about 5-10 minutes per side. Let cool slightly.
- Heat coconut oil in a skillet and fry goat cheese rounds until golden brown.
- Assemble the salad by shredding the chicken and combining it with greens, sun-dried tomatoes, olives, and optional fruit. Top with goat cheese and drizzle with vinaigrette.
Nutrition Facts (estimated)
Servings
8
Calories
720
Total fat
49.6g
Total carbohydrates
29.7g
Total protein
42g
Sodium
20mg
Cholesterol
20mg
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