Spinach Salad with Grilled Spiced Chicken

  • 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

cooking time:

  1. Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
  2. Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
  3. Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
  4. Drain reserving shallots and oil both.
  5. Drain shallots on paper towels and set aside.
  6. Combine cooking oil, mustard, vinegar, pepper flakes and salt.
  7. Grill chicken and let it cool.
  8. Reduce into small size strips.
  9. Grill mushroom caps after brushing it with dressing.
  10. Let it cool slightly.
  11. Cut into 1” strips.
  12. Toss spinach with vinaigrette.
  13. Top it with strips of mushroom, chicken and pepper.
  14. Garnish with crispy shallots.
  15. Serve.

Excellent chicken with shallots, vinegar, spinach and spices.