Cumin-Roasted
Chicken Salad
with Roasted Jalapeno Dressing
Cumin-Roasted
Chicken:
2 teaspoons
ground cumin
1 teaspoon
ground coriander
1 teaspoon
chile powder
Kosher
salt
Freshly
ground black pepper
6 chicken
breasts, bone in
Roasted
Jalapeno Dressing
3 jalapenos,
roasted, peeled, seeded and minced
2 cloves
garlic, chopped 1 shallot, chopped
2 tablespoons
rice vinegar
Grated
zest and juice of 2 limes
¾ cup
extra virgin olive oil
2 teaspoons
chopped fresh cilantro
1 teaspoon
chopped fresh basil
Salt
Freshly
ground black pepper
To prepare
chicken: Preheat oven to 350°. In a small bowl, mix together cumin, coriander,
chile powder, salt and pepper. Loosen skin of chicken breasts and rub meat
with spice mixture. Place in a roasting pan and roast until the chicken is
cooked through, about 25 minutes. Let cool for about 10 minutes. Remove and
discard skin and shred meat. Set aside.
To prepare
the dressing: In a bowl, whisk together jalapenos, garlic, shallot, vinegar,
lime zest and juice. While whisking, slowly add olive oil and whisk until
dressing is thick and emulsified. Whisk in cilantro and basil. Season to taste
with salt and pepper. Set aside.
To assemble
salads: Arrange greens, tomatoes and sweet pepper on 6 individual plates.
Top with the chicken and drizzle with dressing. Serve immediately.
