Apricot Chopped Chicken Salad with Toasted Cumin Vinaigrette

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November 14, 2016

Recipe by A Saucy Kitchen

Ingredients

1 tablespoon whole cumin seeds

2 tablespoons freshly squeezed lemon juice (came out to one small lemon for me)

2 tablespoons apple cider vinegar

1 teaspoon honey

3/4 teaspoon paprika

1/4 teaspoon sea salt

1/4 cup (60 ml) extra virgin olive oil

2 tablespoons fresh cilantro leaves chopped

2 tablespoons freshly parsley chopped

1/2 cup (55 grams) raw slivered almonds

2 cups (275 grams) chopped chicken breasts, cooked

4-5 fresh apricots pitted and sliced

6 cups (150 grams) wild rocket

Directions

1For directions visit A Saucy Kitchen

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