Description
Great flavors from unexpected ingredients – it’s my new favorite.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoons Garam masala spice
- salt and pepper
- 1 large bunch cilantro, rinsed and dried
- 6–10 fresh mint leaves
- 1/2 cup grated, sliced or shredded carrots
- 1/4 cup dry roasted almonds, cut in half
- 1 cup cucumber, sliced
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 heaping tablespoon djion mustard
- 1 teaspoon poppy seeds
- 1–2 garlic cloves, minced
- 1 teaspoon maple syrup
- zest from 1 orange
- 1 cup cooked quinoa (millet, brown rice or faro works as well)
Instructions
- Heat a skillet over high heat. Add in the coconut oil and heat until the pan is very hot. Sprinkle the chicken breasts with the garam masala, salt and pepper on both sides. Place the chicken in the pan and cook on the first side for 5-6 minutes.
- Flip over and cook until the chicken is fully cooked. Remove from the skillet and let cool on a cutting board.
- To make the dressing, combine the olive oil, white balsamic vinegar, djion mustard, poppy seeds, garlic, maple syrup, orange zest and a pinch of each salt and pepper, in a small glass container with a lid. Mix with a fork or place the lid on it and shake it up.
- When the chicken has cooled for at least 10 minute, cut at an angle into thin slices.
- To assemble the salad, toss together the cilantro, mint, carrots, almonds, cucumber and quinoa, in a serving bowl. Add in the chicken and drizzle half of the dressing on top. Toss with tongs.
- Serve with remaining dressing. Enjoy!
- Prep Time: 5
- Cook Time: 20