We love coming up with new recipes using our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad. Adding the mushroom mix to the marinade was key, and the umami flavor magic made the meat "meatier". For this salad, we paired the mushroom mix with exotic Moroccan Ras El Hanout and then added grapes, pears and walnuts to make the salad sweet, spicy and complex. It's perfect for lunch or a light supper.
Moroccan Chicken Salad
We love coming up with new recipes using our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad. Adding the mushroom mix to the marinade was key, and the umami flavor magic made the meat "meatier". For this salad, we paired the mushroom mix with exotic Moroccan Ras El Hanout and then added grapes, pears and walnuts to make the salad sweet, spicy and complex. It's perfect for lunch or a light supper.
We love coming up with new recipes using our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad. Adding the mushroom mix to the marinade was key, and the umami flavor magic made the meat "meatier". For this salad, we paired the mushroom mix with exotic Moroccan Ras El Hanout and then added grapes, pears and walnuts to make the salad sweet, spicy and complex. It's perfect for lunch or a light supper.
Ingredients
For the Marinated Chicken:
- 1/2 cup grape seed oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons Cascade Mushroom Mix
Cascade Mushroom MixThis blend pairs ground porcini mushrooms with powdered Worcestershire, black pepper, onion and garlic to create a powerful umami flavor that adds a rich and hearty body to your dish... - 2 teaspoons
Ras El HanoutWe all love a good mystery, and it’s doubly true in the case of the secret ingredient: plainly there for us to taste but elusively masked within the dish. Spice merchants know this, ... - 2 pounds boneless, skinless chicken thighs
For the Chicken Salad:
- 1 cup seedless red grapes
- 1/2 cup walnuts, toasted and coarsely chopped
- 1 Bartlett or D'Anjou pear, diced
- pinch of
SumacSumac is a spice singularity. There is nothing else like it. The deep cabarnet-colored sumac berry is ground and dried to impart a tart, lemony flavor with a refreshing complexity. S...
Preparation
For the Marinated Chicken:
Combine the grape seed oil, red wine vinegar, honey and spices in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.
Preheat the oven to 350 degrees.
Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.
Combine the grape seed oil, red wine vinegar, honey and spices in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.
Preheat the oven to 350 degrees.
Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.
For the Chicken Salad:
When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
Add the grapes, walnuts, pear, and reserved marinade. Stir to combine. Garnish with a sprinkle of sumac.
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Moroccan Chicken Salad
| Salads, Brunch
We love coming up with new recipes using our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad. Adding the mushroom mix to the marinade was key, and the umami flavor magic made the meat "meatier". For this salad, we paired the mushroom mix with exotic Moroccan Ras El Hanout and then added grapes, pears and walnuts to make the salad sweet, spicy and complex. It's perfect for lunch or a light supper.
Amanda Bevill
Amanda Bevill
