Yes, it is weekend! For us the perfect excuse to stay in the kitchen and make up new recipes to share with you. It’s been rainy all morning so we don’t feel bad for staying inside. This Spanish Moroccan chicken salad we eat today for lunch. It’s a light salad and booming with proteins. Happy Saturday!
1 chicken breast
1 tbsp. of extra virgin olive oil
1 tsp. sumac
pepper & salt
2 tbsp. of extra virgin olive oil
1 tsp. mustard
1 tbsp. quince jam
One hand of mixed salad
1 smoked paprika (sliced)
5 sliced Spanish dry sausage (like Chorizo or pimento)
1/2 candied lemon, in slices
Marinate the chicken with the herbs and olive oil and grill each side for about 5 to 6 minutes (depending on the size of the chicken breast). While it grills make the dressing mixing the quince jam, mustard, sardines and pepper and salt in a food processor. While you mix it add in the olive oil slowly in a small stream. Start plating up by laying the salad in a deep dish, put the paprika on top with the sliced sausages and candied lemon. Lay the grilled chicken breast on top and sprinkle some of the dressing over it. Serve together with the dressing.