Spinach Salad with Grilled Spiced Chicken

Servings:

Cooking Time:

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

Instructions:

• In a large grinder or mortar and pestle, grind or crush coriander, juniper, peppercorns and fennel seed to slightly coarse.
• Rub chicken with spices; chill 1 hour to overnight.
• 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.
• Mix cooking oil, vinegar, mustard, pepper flakes and salt.
• Grill chicken; let cool. Cut into finger size strips. Brush mushroom caps with dressing; grill. Cool slightly; cut into 1-inch strips.
• Toss spinach with vinaigrette. Top with strips of mushroom, pepper and chicken.
• Garnish with crispy shallots before serving.

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