Mah Moroccan Chicken Salad
Small greens (variety of baby lettuce leaves, including oakleaf, butterhead, mesclun, baby spinach leaves)
Continental cucumber
Globe Tomatoes
White button mushrooms
Red capsicum (aka red bell pepper - mild type)
Streaky bacon
Chicken breast fillet
Sliced bread for croutons (optional) (toasted then chopped into small-ish sized croutons)
Olive oil
Salt, black pepper
Balsamic vinegar
Moroccan Seasoning (I use store bought, but could make your own )
Cut chicken into slices/strips. Thin slice 4~5mm (1/8 ~ 2/8 inch-ish). Put in mixing bowl, add olive oil to coat, sprinkle on moroccan spice mix, mix, coating chicken pieces in olive oil & spices.
Splash of olive oil in a good sized fry pan
Fry bacon in strips, rendering down the fat to some extent, crispy, remove from pan, cut into small strips when cooled (1.5 inch x 0.5 inch-ish)
Add more olive oil, fry chicken pieces in bacon fat and olive oil until cooked but still juicy. Some crunch on the outside from spices is good, but don't over cook.
Remove chicken to cool
Put the baby greens in a large bowl
Slice tomatoes along vertical axis into thin-ish wedges. Half tomato > then quarter > then cut quarter into 3 or 4 wedges (12+ wedges all up). Toss onto greens.
Slice capsicum into vertical strips, 4~5 mm (1/8 inch) thick. Toss onto greens.
Cut button mushrooms into wedges: same method as applied to tomatoes. Toss onto greens.
Cut continental cucumber into 8 cm (3 inch) pieces, then cut into wedges (half > quarter > eighths). Then cut wedges into 2.5 cm-ish (1 inch) lengths. Toss onto greens.
Drizzle olive oil and splash some balsamic onto the veges, then stir/toss to mix through.
Toss bacon, bacon oil/juices from pan (cooled) and chicken onto the salad mix, stir through.
Add croutons (optional) on top. Stir, serve on plate or bowl, gobble up. Yum.
(Can add small tasty/cheddar cheese cubes as an option, to taste.)
*No Moroccans were harmed in the making of this recipe.
Mah Moroccan Chicken Salad
Small greens (variety of baby lettuce leaves, including oakleaf, butterhead, mesclun, baby spinach leaves)
Continental cucumber
Globe Tomatoes
White button mushrooms
Red capsicum (aka red bell pepper - mild type)
Streaky bacon
Chicken breast fillet
Slices bread for croutons (toasted then chopped into small-ish sized croutons)
Olive oil
Salt, black pepper
Balsamic vinegar
Moroccan Seasoning (I use store bought, but could make your own )
Cut chicken into slices/strips. Thin slice 4~5mm (1/8 ~ 2/8 inch-ish). Put in mixing bowl, add olive oil to coat, sprinkle on moroccan spice mix, mix, coating chicken pieces in olive oil & spices.
Splash of olive oil in a good sized fry pan
Fry bacon in strips, rendering down the fat to some extent, crispy, remove from pan, cut into small strips when cooled (1.5 inch x 0.5 inch-ish)
Add more olive oil, fry chicken pieces in bacon fat and olive oil until cooked but still juicy. Some crunch on the outside from spices is good, but don't over cook.
Remove chicken to cool
Put the baby greens in a large bowl
Slice tomatoes along vertical axis into thin-ish wedges. Half tomato > then quarter > then cut quarter into 3 or 4 wedges (12+ wedges all up). Toss onto greens.
Slice capsicum into vertical strips, 4~5 mm (1/8 inch) thick. Toss onto greens.
Cut button mushrooms into wedges: same method as applied to tomatoes. Toss onto greens.
Cut continental cucumber into 8 cm (3 inch) pieces, then cut into wedges (half > quarter > eighths). Then cut wedges into 2.5 cm-ish (1 inch) lengths. Toss onto greens.
Drizzle olive oil and splash some balsamic onto the veges, then stir/toss to mix through.
Toss bacon, bacon oil/juices from pan (cooled) and chicken onto the salad mix, stir through.
Add croutons on top. Stir, serve on plate or bowl, gobble up. Yum.
(Can add small tasty/cheddar cheese cubes as an option, to taste.)
*No Moroccans were harmed in the making of this recipe.
Mah Moroccan Chicken Salad
Small greens (variety of baby lettuce leaves, including oakleaf, butterhead, mesclun, baby spinach leaves)
Continental cucumber
Globe Tomatoes
White button mushrooms
Red capsicum (aka red bell pepper - mild type)
Streaky bacon
Chicken breast fillet
Slices bread for croutons (toasted then chopped into small-ish sized croutons)
Olive oil
Salt, black pepper
Balsamic vinegar
Moroccan Seasoning (I use store bought, but could make your own
Cut chicken into slices/strips. Thin slice 4~5mm (1/8 ~ 2/8 inch-ish). Put in mixing bowl, add olive oil to coat, sprinkle on moroccan spice mix, mix, coating chicken pieces in olive oil & spices.
Splash of olive oil in a good sized fry pan
Fry bacon in strips, rendering down the fat to some extent, crispy, remove from pan, cut into small strips when cooled (1.5 inch x 0.5 inch-ish)
Add more olive oil, fry chicken pieces in bacon fat and olive oil until cooked but still juicy. Some crunch on the outside from spices is good, but don't over cook.
Remove chicken to cool
Put the baby greens in a large bowl
Slice tomatoes along vertical axis into thin-ish wedges. Half tomato > then quarter > then cut quarter into 3 or 4 wedges (12+ wedges all up). Toss onto greens.
Slice capsicum into vertical strips, 4~5 mm (1/8 inch) thick. Toss onto greens.
Cut button mushrooms into wedges: same method as applied to tomatoes. Toss onto greens.
Cut continental cucumber into 8 cm (3 inch) pieces, then cut into wedges (half > quarter > eighths). Then cut wedges into 2.5 cm-ish (1 inch) lengths. Toss onto greens.
Drizzle olive oil and splash some balsamic onto the veges, then stir/toss to mix through.
Toss bacon, bacon oil/juices from pan (cooled) and chicken onto the salad mix, stir through.
Add croutons on top. Stir, serve on plate or bowl, gobble up. Yum.
(Can add small tasty/cheddar cheese cubes as an option, to taste.)
*No Moroccans were harmed in the making of this recipe.
Mah Moroccan Chicken Salad
Small greens (variety of baby lettuce leaves, including oakleaf, butterhead, mesclun, baby spinach leaves) Continental cucumber
Globe Tomatoes
White button mushrooms
Red capsicum (aka red bell pepper - mild type) Streaky bacon
Chicken breast fillet
Slices bread for croutons (toasted then chopped into small-ish sized croutons)
Olive oil
Salt, black pepper
Balsamic vinegar
Moroccan Seasoning (Salt, Rice Flour, Chicken Flavour, Pepper, Garlic, Sugar, Onion, Paprika, Rosemary, Food Acid (Citric), Turmeric 2.5%, Capsicum 1.5%, Coriander Seed, Cumin 1%, Vegetable Oil, Lemon Oil, Ginger.)
Cut chicken into slices/strips. Thin slice 4~5mm (1/8 ~ 2/8 inch-ish). Put in mixing bowl, add olive oil to coat, sprinkle on moroccan spice mix, mix, coating chicken pieces in olive oil & spices.
Splash of olive oil in a good sized fry pan
Fry bacon in strips, rendering down the fat to some extent, crispy, remove from pan, cut into small strips when cooled (1.5 inch x 0.5 inch-ish)
Add more olive oil, fry chicken pieces in bacon fat and olive oil until cooked but still juicy. Some crunch on the outside from spices is good, but don't over cook.
Remove chicken to cool
Put the baby greens in a large bowl
Slice tomatoes along vertical axis into thin-ish wedges. Half tomato > then quarter > then cut quarter into 3 or 4 wedges (12+ wedges all up). Toss onto greens.
Slice capsicum into vertical strips, 4~5 mm (1/8 inch) thick. Toss onto greens.
Cut button mushrooms into wedges: same method as applied to tomatoes. Toss onto greens.
Cut continental cucumber into 8 cm (3 inch) pieces, then cut into wedges (half > quarter > eighths). Then cut wedges into 2.5 cm-ish (1 inch) lengths. Toss onto greens.
Drizzle olive oil and splash some balsamic onto the veges, then stir/toss to mix through.
Toss bacon, bacon oil/juices from pan (cooled) and chicken onto the salad mix, stir through.
Add croutons on top. Stir, serve on plate or bowl, gobble up. Yum.
(Can add small tasty/cheddar cheese cubes as an option, to taste.)
*No Moroccans were harmed in the making of this recipe.