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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