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Grilled Moroccan Chicken Salad
Print Recipe
Serves:
4
Ingredients
1 pound skinless, boneless chicken thighs, cut into 2” pieces
200g (3⁄4 cup) unsweetened coconut milk
1 teaspoons ground cumin
1 teaspoons paprika
1⁄2 teaspoon sea salt
1-2 bags
Taylor Farms Organic Asian Ginger Chopped Salad
Directions
Prepare chicken:
Add coconut milk, spices and salt to a blender. Puree. Pour into a medium bowl.
Add chicken to marinade. Stir. Cover and chill at least 2 hours and up to 12.
Prepare grill for medium-high heat and oil grate.
Thread chicken onto skewers.
Grill, turning occasionally, until cooked through, 8–12 minutes.
Prepare salad:
In a large bowl, toss Taylor Farms chopped salad, including dressing and toppings.
Pull chicken from skewers.
Toss to incorporate. Serve.
Recipe courtesy of
Christiann Koepke
.
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