Baby spinach salad with berberé chicken

I like this salad. It’s flexible enough to become a /everything left in the fridge” kind of meal. You can add celery. I’ve swapped the apples for some blackberries in the past. The fruit gives it an touch of sweetness to balance the spice on the chicken.

Baby spinach (about 3 good handful)
4 carrots, sliced
1 yellow bell pepper, sliced
2 fuji apples, sliced
1 1/2 lemon,juiced
1 orange, juiced
1 small pack of pecans
3 teaspoon of berberé spices
2 chicken breasts, cut in strips
olive oil
1/2 tea spoon of dijon mustard
salt and pepper



1. In a small bowl, mix the lemon and orange juice, the dijon mustard and a good dollop of olive oil. Mix well and add salt and pepper.

2. Rinse the baby spinach. Put in a large bowl with the carrots and bell pepper.

3. Put the pecans in an oven safe dish and put in the oven at broil for a few minutes. Remove when fragrant and allow to cool.

4. Heat a bit of olive oil in a skillet (add a bit of butter if you want). Add the  chicken and the berberé spices. Mix well to ensure all the chicken is covered.

5. While the chicken is cooking roughly chop the pecans and add to the bowl with the spinach. Slice the apples and add the to bowl as well. Mix together.

6. Put the salad in shallow bowl and spoon some of the vinaigrette over. Add a few strips of spicy chicken.


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