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I always have a big bag of frozen boneless, skinless chicken breasts in my fridge or freezer. Chicken is probably one of the most popular meats to cook. I am not usually a big fan, as I have had one too many pieces of dried up chicken that would have been better served as a very tasty jerky. However, I have found several ways to make really delicious meals from chicken. I love chicken salad and one of my favorites is curry chicken salad. I wanted to create something that still had the tangy-sweet taste of curry chicken, while at the same time, bringing in some sweeter Moroccan elements into the mix like pomegranate syrup and mint. Although the ingredients are not the same, I was inspired by the tastes and flavor combinations found in Moroccan Bastilla– a sweet pastry stuffed with pigeon or chicken almonds and honey and sprinkled with powdered sugar.

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This is my entry for Weekend Herb Blogging being hosted this week by Ulrike from Küchenlatein

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INGREDIENTS:

2 large boneless, skinless chicken breasts cut up into small chunks
1 large sweet apple, cut up into small chunks
1 celery stalk, cut up into small chunks
2 TBS raisins
2 TBS almonds, chopped
2 TBS light mayo
2 TBS fresh mint
2 TBS Terrapin Ridge Moroccan Spice Marinade (make you own by mixing 1TBS vinegar, 1 TBS pomegranate syrup, 1 TBS olive oil, 1 tsp each of sugar, mustard seed, black pepper, red pepper coriander, tumeric and cumin, cinnamon pinch of salt).
1/2 tsp coriander (extra from the marinade if you are making your own)
1/2 tsp turmeric (extra from marinade if you are making your own)
1 TBS curry powder
Bed of fresh spinach

METHOD:

Mix all ingredients except the spinach in large mixing bowl. Place mound of salad on a bed of fresh spinach, garnish with a sprig of mint and enjoy! This would also be great as a sandwich filling!