Middle Eastern Chicken Salad
- Details
We’re in love with our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the meat meatier. The depth of flavor was unbelievable, so we created two more versions to enjoy!
For this Middle Eastern chicken salad, we paired the mushroom mix with Ras El Hanout and added grapes, pears and walnuts to make the salad sweet, spicy and complex. After you’ve tried this recipe, check out our Asian and Mediterranean versions for more mushroom marinade goodness!
Middle Eastern Chicken Salad
Ingredients
For the Marinated Chicken
- 1/2 cup grapeseed oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons Cascade Mushroom Mix
- 2 teaspoons ground Ras el Hanout
- 2 pounds boneless skinless chicken thighs
For the Chicken Salad
- 1 cup seedless red grapes
- 1/2 cup walnuts, toasted and coarsely chopped
- 1 Bartlett or D'Anjou pear, diced
- pinch of sumac for garnish
Instructions
For the Marinaded Chicken
- Combine the grapeseed oil, red wine vinegar, honey and spices in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use.
- Add the chicken thighs and marinate 1 hour or longer.
- Preheat the oven to 350 degrees.
- Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.
For the Chicken Salad
- When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
- Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.
- Garnish with a sprinkle of sumac
Ras El Hanout Cherry Pie
It pays to think outside the π because some unexpected combinations just work! Our house blended Ras El Hanout is a beautifully eccentric medley and it plays delightfully in fruit desserts. This rustic recipe doesn’t …
Summer Vegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, …
Fresh Asparagus Soup
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you’ll have a hearty …
Fig Ras el Hanout Clafoutis
The spicy aromas wafting out of our storefront next to Pike Place Market bring in all sorts of curious noses off the street. There’s no one spice that exactly mimics that unique scent, but Ras …
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
Leave a Comment