Spicy House Salad with Mohammara and Chicken Breast
Updated: Sep 12
Don't throw away ANY food. I promise, you can make a meal out of it some way or another. I had chicken kabobs and mohammara, aka spicy red pepper dip, leftover from Eid al Fitr, so I decided to make a delicious and spicy house salad.
It was filling, it was nutritious, and it was extremely flavorsome. I basically made an entirely new meal out of two other ones, without having to spend more than 10 minutes making it! You can't go wrong. Even if you don't have mohammara leftover in your fridge, I encourage you to add the house salad to your everyday life and use other dips and protein you have leftover on top of the salad. No food will ever go to waste again! So, let's get to it.
Prep time: 5-8 minutes
Total time: 10 minutes (if you already have the mohammara and chicken breast done)
This recipe is dairy free.
Baked Chicken Breast
1. 3 chicken breasts
2. 1 TBSP Greek yogurt or plain yogurt
3. 1 ½ TBSPs mild pepper paste
4. 1 TBSP tomato paste
5. 1 TSP kosher salt
6. ½ TSP freshly ground black pepper
7. 4 minced garlic cloves
8. 2 TBSPS extra virgin olive oil
9. Juice of ½ lemon
1. 1 piece of sourdough bread
2. 1 cup of walnuts
3. ½ pearl onion
4. 1 red bell pepper
5. 2 TBSPS extra virgin olive oil
6. 1 TBSP hot pepper paste
7. 1 ½ TSPs pomegranate molasses
8. 1 TBSP tahini
9. ¼ TSP dried cilantro
10. ¼ TSP cumin
11. ¼ (more or less) sea salt
1. Spring mix
2. 8 cherry tomatoes
3. Spanish manzanilla olives
4. ½ cucumber
5. ½ lemon
7. Freshly ground black pepper
Baked Chicken Breast:
1. First, have the bottom of your oven preheated to 400.
2. Next, make sure you have brined your chicken breasts with ½ lemon, white distilled vinegar, and sea salt.
3. Rinse them well, remove any fat from the chicken and chop them into large cubes. Place into a large bowl and pat dry.
4. Now for the seasoning: add ingredients 2-9. Mix well with your hands.
5. Marinate in the fridge for up to 24 hours if possible, if not just use them immediately.
6. Place them on a baking pan.
7. Bake in the oven for up to 35-40 minutes. Taste test to see if the chicken is well done. It should be a very moist and spicy taste.
1. First, preheat your oven to 400 and roast 1 red bell pepper for up to 15 minutes, don't let it burn, but allow it to toast well.
2. While you're waiting for this, chop 1/2 a pearl onion and leave it to the side.
3. Have all of your ingredients beside you and grab a food processor.
4. Grab your piece of bread and remove the crust. Add the bread to the food processor, and blend well.
5. Next, add your walnuts, and blend. Remove the bread and walnut mixture and add to a bowl.
6. Now, add the onion in and blend to a thinner consistency.
7. Add the bread and walnut mixture back in and add the roasted bell pepper in. Make sure you have chopped the red bell pepper into thinner pieces beforehand. Blend.
8. You're going to want to use a spoon to tamper the mixture and make sure everything is being blended well. Add 2 TBSPS of olive oil to help puree it.
9. Now add the hot pepper paste, dried cilantro, cumin, pomegranate molasses, tahini, and salt.
10. Puree well.
11. Use a spoon to make sure everything is being perfectly blended.
12. Add more olive oil if it's still dry.
13. Puree again.
14. It should be at a perfect, thick consistency. It's not as smooth as hummus would be.
Grab a serving bowl.
Add spring mix.
Chop cherry tomatoes in halves and add them to the bowl.
Chop ½ a cucumber into chunks and add them to the bowl.
Add your desired amount of olives.
Chop the chicken breast pieces into smaller pieces and add to the bowl.
Add 2 TBSPS or so of mohammara on top.
Drizzle on ½ lemon and sprinkle on salt and black pepper for taste.