Baby Spinach and Chermoula Chicken Salad

The memory is as vivid as the flavors themselves. It was a sweltering summer day, and I was escaping the Texas heat inside the cool, minimalist space of the Dallas Museum of Art. Lunch at Seventeen Seventeen was a spontaneous decision, and the Baby Spinach and Chermoula Chicken Salad was a revelation. The vibrant spices, the crisp apple, the creamy blue cheese – it was a symphony of textures and tastes that danced on my palate. It instantly became my mission to recreate this masterpiece at home, capturing the essence of that perfect lunch.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 1
• Dietary Type: Gluten-Free

Ingredients

• 2 cups Baby Spinach
• ¼ tablespoon cilantro, freshly chopped
• ¼ tablespoon parsley, freshly chopped
• ¼ clove garlic, crushed
• ⅛ teaspoon ground cumin
• ⅛ teaspoon ground coriander
• ¼ teaspoon paprika
• ¼ lemon, juiced
• 1/16 teaspoon cayenne pepper
• ¼ cup olive oil
• 1 boneless, skinless chicken breast
• ½ cup sweet and spicy pecans (Recipe #107080 by LizP is recommended)
• 1 Fuji apple, thinly sliced
• ⅛ cup blue cheese
• ⅛ cup red onion, thinly sliced

Equipment Needed

• Medium bowl
• Sauté pan
• Measuring spoons and cups
• Knife
• Cutting board

Instructions

1. In a medium bowl, prepare the chermoula marinade. Combine the cilantro, parsley, crushed garlic, ground cumin, ground coriander, paprika, lemon juice, olive oil, and cayenne pepper. Whisk together until well combined. The chermoula should be a vibrant green paste.
2. Add the chicken breast to the bowl with the chermoula marinade. Ensure the chicken is thoroughly coated in the mixture.
3. Cover the bowl and place it in the refrigerator to marinate. Ideally, allow the chicken to marinate overnight, but a minimum of one hour is sufficient to infuse the flavors.
4. Heat a sauté pan over medium heat. Remove the marinated chicken breast from the refrigerator and place it in the heated pan.
5. Cook the chicken until it is cooked through. This will take approximately 10 to 15 minutes, depending on the thickness of the chicken breast. Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer for safety.
6. While the chicken is cooking, prepare the salad. In a separate medium bowl, combine the baby spinach, sweet and spicy pecans, thinly sliced Fuji apple, blue cheese, and thinly sliced red onion.
7. Once the chicken is cooked, remove it from the pan and let it rest for a couple of minutes. Reserve the pan drippings; these will add flavor to the salad.
8. Add the pan drippings to the salad bowl. Gently stir the ingredients together until they are well mixed and lightly coated with the drippings.
9. Slice the cooked chicken breast and arrange it on top of the salad. Serve immediately.

Expert Tips & Tricks

• For an even more intense flavor, lightly toast the cumin and coriander seeds in a dry pan before grinding them. This will release their aromatic oils and enhance the complexity of the chermoula.
• If you don’t have time to marinate the chicken overnight, you can score the chicken breast before marinating to allow the flavors to penetrate more quickly.
• To prevent the apple slices from browning, toss them with a little lemon juice before adding them to the salad.
• If you prefer a less intense blue cheese flavor, use a milder variety, such as Gorgonzola dolce, or substitute feta cheese.
• For a creamier dressing, whisk a tablespoon of mayonnaise or Greek yogurt into the reserved pan drippings.

Serving & Storage Suggestions

Serve this Baby Spinach and Chermoula Chicken Salad immediately after assembling to ensure the spinach remains crisp and the apple slices stay fresh. To elevate the presentation, consider arranging the salad on a chilled plate and artfully placing the sliced chicken on top.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the spinach may wilt slightly over time. It’s best to store the chicken and salad separately to maintain the best texture. Reheat the chicken gently in a skillet or microwave before adding it to the salad. This salad is best enjoyed cold and is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	58%
Saturated Fat	10g	50%
Cholesterol	75mg	25%
Sodium	300mg	13%
Total Carbohydrate	30g	10%
Dietary Fiber	8g	32%
Sugars	15g	N/A
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Option: Substitute the chicken breast with grilled halloumi cheese or roasted chickpeas for a vegetarian alternative.
• Vegan Option: Replace the chicken with marinated tofu or tempeh, and omit the blue cheese or substitute with a plant-based blue cheese alternative.
• Different Greens: If you don’t have baby spinach on hand, try using mixed greens, arugula, or even kale (massaged with a little olive oil and lemon juice).
• Seasonal Fruit: Swap the Fuji apple for pears in the fall or peaches in the summer for a seasonal twist.
• Nut-Free: If you have a nut allergy, replace the sweet and spicy pecans with toasted sunflower seeds or pumpkin seeds.
• Spice Level: Adjust the amount of cayenne pepper in the chermoula marinade to control the level of heat.

FAQs (Frequently Asked Questions)

Q: Can I make the chermoula marinade ahead of time?
A: Absolutely! In fact, making the chermoula a day or two in advance allows the flavors to meld together even more beautifully. Store it in an airtight container in the refrigerator.

Q: What if I don’t have sweet and spicy pecans?
A: You can use plain pecans or walnuts and toss them with a mixture of brown sugar, cinnamon, and a pinch of cayenne pepper before adding them to the salad.

Q: Can I grill the chicken instead of cooking it in a sauté pan?
A: Yes, grilling the chicken will impart a smoky flavor that complements the other ingredients. Just be sure to monitor the internal temperature to avoid overcooking.

Q: Is there a substitute for blue cheese?
A: If you don’t enjoy blue cheese, crumbled feta, goat cheese, or even a sharp cheddar would be delicious alternatives.

Q: Can I add other vegetables to the salad?
A: Feel free to customize the salad with other vegetables you enjoy, such as cucumber, bell peppers, or cherry tomatoes.

Final Thoughts

This Baby Spinach and Chermoula Chicken Salad is more than just a recipe; it’s a culinary journey back to a cherished memory. The vibrant flavors and textures create a dish that is both satisfying and refreshing. I encourage you to try this recipe and make it your own, experimenting with different ingredients and variations to suit your taste. Share your creations and feedback – I’d love to hear about your culinary adventures! Consider pairing this salad with a crisp Sauvignon Blanc or a refreshing glass of iced tea for a complete and delightful meal.