This is by no means your average salad, colourful and flavourful, it is sure to win over any salad cynic. A light, fuss free, weeknight friendly meal, bursting with flavour. Don’t be overwhelmed by the list of spices, each ingredient works to create the most aromatic spice rub, perfect for massaging into juicy tenderloins. I love a textured salad so I used a combination of crunchy vegetables, creamy natural yogurt and nutty roasted pumpkin seeds to compliment the tasty Moroccan spiced chicken.
800g Free range chicken tenderloins
- 1 teaspoon of Himalayan sea salt
- 1 teaspoon coconut sugar
- 1 teaspoon of garlic powder
- 2 teaspoons of smoked paprika
- 1 teaspoon of cumin
- ½ teaspoon of dried coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1/8 teaspoon of cayenne pepper
- 3 tablespoons of olive oil (add more if spice paste is too dry)
- 1 cup of spinach or rocket leaves
- 1 cup of cherry tomatoes, halved
- 1 cup of red cabbage, sliced into thin ribbons
- 1 red capisicum, chopped
- ½ cup of cucumber
- 1 cup of sugar snap peas
- 1 small red onion, diced
- 1 tablespoon of olive oil
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of honey
- 1 teaspoon wholegrain mustard
- Natural yogurt
- Roasted pumpkin seeds
- Lemon wedges
Combine all spices in a large bowl, add olive oil and mix until a paste forms. Add chicken tenderloins to the bowl and massage spice paste into the chicken. Cover the bowl with plastic wrap and place in the fridge to marinate for at least four hours or overnight.
After chicken has marinated, remove from the fridge and heat a large oiled pan over medium heat. Add spiced chicken mixture to the pan and fry until cooked through and the chicken is a sticky golden brown colour.
Whilst the chicken is cooking prepare the salad ingredients and dressing. Roast pumpkin seeds for 10 mins in a hot oven or until lightly brown.
Toss salad with dressing and top with chicken strips, yogurt and pumpkin seeds. Serve with lemon wedges.