Cocoa & Curry Rubbed Chicken Salad Recipe

This is a combination of a few different recipes. The combination creates a perfect summer main dish - lots of flavor, not too heavy, fresh greens that are so abundant in the summer. In this case, we recommend slicing the breast and serving it cold atop your favorite greens dressed with a simple vinaigrette dressing. 

ingredients

ingredients
6 free-range chicken breasts
1 tablespoon Essential Pantry Rice Bran Oil
2 tablespoons Essential Pantry Ground Cumin - Morocco
2 tablespoons Madras Curry Powder - Sun Brand
1 teaspoons Essential Pantry Trapani Fine Sea Salt
1 teaspoon Essential Pantry Tellicherry Black Pepper - freshly ground
1 tablespoons ChefShop Cocoa Powder
1 pound of fresh, locally grown salad greens
3/4 cup Desert Miracle Olive Oil
1/4 cup Sparkling Wine Vinegar - Katz
Sea salt and freshly ground black pepper to taste

directions
1. Preheat oven to 350-degrees.

2. Place cumin, curry powder, sea salt, pepper and cocoa powder in a blender or food processor and blend until finely ground.

3. Rub chicken breasts with the rice bran oil and then ground spices until nicely covered. Remaining rub can be stored in a cool dry place. Place breasts on oiled baking sheet and bake at 350-degrees for 20-25 minutes - or until done. Cover and let cool for 5 minutes.

4. Meanwhile, wash and dry fresh salad greens and put them aside. Place olive oil, vinegar, salt and pepper in a blender or food processor. Blend for 30-40 seconds, or until they are well blended and creamy. Pour over greens and toss until well coated.

5. Slice chicken breast and serve over dressed greens or cube chicken breasts and toss pieces into the dressed greens and give them a toss to complete coat before serving.

Serves 4