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Week of 5/23/22

Green Salad with Trinidadian-Spiced Chicken
with chermoula / okra

Active: 30 Total: 30
Original GF Paleo Vegetarian
Green Salad with Trinidadian-Spiced Chicken

Inspired by Trinidadian Doubles (a favorite street food there), these salads are topped with spiced chicken, crispy okra, and drizzled with herby sauce.
Smarts #1: Make sure you have leftover chermoula from Tuesday to make this meal. You'll need it to dress the salad.
Smarts #2: Baking okra turns it crisp and golden. Feel free to substitute broccoli florets or green beans if you prefer a different green vegetable.

Dependency
Kofta Burger Patty with Chermoula Mayo
Tags
Quick and Easy, Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
Caribbean
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42

Ingredients

Metric
Servings:
4
Green Salad with Trinidadian-Spiced Chicken:
  • Bell peppers, yellow - 1 , chopped
  • Curry powder, mild - 2 tsp
  • Paprika - 2 tsp
  • Cumin, ground - 2 tsp
  • Turmeric, ground - 1 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Chicken thighs, boneless and skinless - 1 lb , sliced
  • Avocados - 1 , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Oil, cooking - 2 Tbsp
  • Mixed greens - 8 oz
  • Chermoula (leftover from Tuesday) - 2/3 cup
Roasted Okra:
  • Okra - 1 lb , trimmed and sliced
  • Parchment paper - for baking
  • Oil, cooking - 1 Tbsp
  • Curry powder, mild - 1 tsp

Prep

  1. Bell peppers - (If prepping right before cooking, get oven heating first.) Chop bell peppers. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine curry powder (portion for doubles), paprika, cumin, turmeric, garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)

  3. Chicken - Slice into strips. Tenderize with a fork. Toss chicken with spice mix and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  4. Okra - Slice stems off okra and slice into coins.

  5. Avocados / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 450F / 232C. 

  2. Line a sheet pan with parchment paper. Toss okra with oil (portion for okra) and curry powder (portion for okra) and some salt and pepper. Spread onto pan. Roast until crispy, 15 to 20 minutes, shaking once midway through.

  3. When okra is nearly finished cooking, heat a skillet with oil (portion for chicken) over medium heat. Add chicken (do this in batches if needed) and saute until golden brown and cooked through, 7 to 10 minutes.

  4. Assemble salads by setting out a bed of mixed greens. Top with bell peppers, tomatoes, avocados, crispy okra, and warm chicken. Drizzle with chermoula until dressed to your liking. Enjoy!

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