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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.28/serving

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

Instructions

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

Instructions