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Spinach Salad with Grilled Spiced Chicken

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Serves: 8   Cooking/Prep Time: 15 minutes / 20 minutes

Ingredients:

• 1 tbsp coriander seed
• 1 tbsp juniper berries
• 2 tsp black peppercorns
• 1 tbsp fennel seed
• 2 pounds chicken breasts, boneless and skinless
• ½ pound shallots, cut to ¼ inch
• ½ cup peanut oil
• ½ cup balsamic vinegar
• 1 tbsp Dijon mustard
• ¼ teaspoon crushed red pepper
• 1 pound Portobello mushroom caps
• 1 large roasted red pepper, cut into thin strips
• 2 pounds clean spinach leaves
• Salt to taste

Preparation:

1. In a large grinder or mortar and pestle, grind or crush coriander, juniper, peppercorns and fennel seed to slightly coarse.
2. Rub chicken with spices; chill 1 hour to overnight.
3. In a pan on high heat, fry shallots in hot oil to brown and crisp. Drain, reserving both shallots and oil. Drain shallots on paper towels, set aside.
4. Mix cooking oil, vinegar, mustard, pepper flakes and salt.
5. Grill chicken; let cool. Cut into finger size strips. Brush mushroom caps with dressing; grill. Cool slightly; cut into 1-inch strips.
6. Toss spinach with vinaigrette. Top with strips of mushroom, pepper and chicken.
7. Garnish with crispy shallots before serving.

Serve as an appetizer or if you desire, the main course.

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