Tagine-Marinated Grilled Chicken Salad with Mint-Cilantro Dressing

Grilled chicken breasts, infused with the warm spices of tagine, served atop a bed of mixed greens and drizzled with a vibrant mint-cilantro dressing. Toasted almonds add a delightful crunch.

Prep Time

20 minutes

Total Time

40 minutes

Calories

395

Level

Easy

Yields

4 servings

Cost

£3.28

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4Boneless, skinless chicken breasts(About 6-8 ounces each)

£6.50

3tablespoonsOlive oil(Divided)

£0.60

2tablespoonsLemon juice(Freshly squeezed)

£0.30

1teaspoonGround ginger

£0.20

1teaspoonGround cumin

£0.15

0.5teaspoonTurmeric

£0.10

0.3teaspoonCinnamon(Ground)

£0.05

0.5teaspoonPaprika

£0.10

0.5teaspoonSalt

£0.01

0.3teaspoonBlack pepper

£0.02

0.5cupFresh mint leaves(Packed)

£0.75

0.5cupFresh cilantro leaves(Packed)

£0.75

1Garlic clove

£0.10

1tablespoonHoney

£0.30

2tablespoonsWater

8cupsMixed greens

£2.00

0.3cupSliced almonds

£1.20

Total Cost

£13.13

£3.28 per serving

The Method

1
In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, ginger, cumin, turmeric, cinnamon, paprika, salt, and pepper.
2
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3
While the chicken marinates, prepare the dressing. In a blender or food processor, combine the mint, cilantro, garlic, honey, water, and the remaining 1 tablespoon of olive oil. Blend until smooth. Add more water, 1 teaspoon at a time, if needed to reach desired consistency. Taste and adjust seasonings as needed.
4
If desired, toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
5
Preheat your grill to medium heat.
6
Remove the chicken from the marinade and discard the marinade.
7
Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
8
Let the chicken rest for 5 minutes before slicing.
9
Divide the mixed greens among four plates. Top with sliced grilled chicken and toasted almonds.
10
Drizzle with the mint-cilantro dressing and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

395 kcal / 1653 kJ

Carbs

11g

4% of RDA

Fat

20g

29% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

380 mg

17% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the tagine marinade.

If you don't have a grill, you can pan-fry the chicken in a skillet or bake it in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.

Feel free to add other toppings to the salad, such as chopped tomatoes, cucumbers, or bell peppers.

The mint-cilantro dressing can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Grill

Blender or Food Processor

Small Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the tagine marinade.

If you don't have a grill, you can pan-fry the chicken in a skillet or bake it in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.

Feel free to add other toppings to the salad, such as chopped tomatoes, cucumbers, or bell peppers.

The mint-cilantro dressing can be made ahead of time and stored in the refrigerator for up to 2 days.

Tagine-Marinated Grilled Chicken Salad with Mint-Cilantro Dressing

Ingredients

The Method