Saturday, July 7, 2012

Mexican Mole Chicken Salad


1 tbsp. natural unsweetened cocoa powder
2 tsp. curry powder
1 tsp. sweet/hot Hungarian paprika
1/2 tsp. ground coriander
1 tsp. salt
1/4 tsp. freshly ground pepper
4 (4 ounce) pieces boneless, skinless chicken breast
8 cups loosely packed spinach
1 Granny Smith apple, halved and tinly sliced lengthwise
1 green bell pepper, cut into 1/4" strips
1 small red onion, cut into thin rings
4 tbsp. raisins
4 tbsp. slivered almonds, toasted

1/3 c. Spiced Buttermilk Dressing


Preheat the oven to 350 degrees.  On a small plate, combine the cocoa, curry powder, paprika, coriander, salt and pepper. One at a time, dredge the chicken pieces int he seasoning, coating them all over liberally, then place on a baking sheet.  Bake the chicken until a thermometer inserted in the center registers 165 degrees and the juices run clear, about 20 minutes.  Set the chicken aside to cool until lukewarm or room temperature.

In each of 4 wide shallow salad bowls, make a bed of the spinach.  Add the apple, then the green pepper strips. Cut each chicken breast across the grain into 1/4" diagonal slices and arrange on top of each salad.  Add the onion rings, raising, and almonds.  Serve with dressing.

Spiced Buttermilk Dressing:

2/3 c. regular or light buttermilk
1 tbsp. fresh lime juice
1 tsp. canola oil
1 clove garlic, minced
1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper

Whisk together all ingredients.  Set aside for up to 4 hours.