At a Glance
About this Recipe
Discover the delectable flavors of our Middle Eastern Chicken Salad, featuring our beloved Cascade Mushroom Mix. Infusing the marinade with this mix was a game-changer, intensifying the umami goodness and making the chicken irresistibly "meatier".
In this salad, we combine the mushroom mix with exotic Moroccan Ras El Hanout, creating a sweet, spicy, and complex medley. With the addition of grapes, pears, and walnuts, this dish becomes a delightful option for a satisfying lunch or a light supper.
Instructions
For the Marinated Chicken:
Combine the grape seed oil, red wine vinegar, honey, and spices in a heavy duty 1 gallon Ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use.
Add the chicken thighs and marinate 1 hour or longer.
Preheat the oven to 350 degrees.
Transfer the chicken and marinade to a glass baking dish and bake uncovered for 30-40 minutes until it is cooked through.
For the Chicken Salad:
When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.
Garnish with a sprinkle of sumac.
Notes & Tips
Flavor Alternatives
The depth of flavor was unbelievable, so we created two more versions to enjoy! After you’ve tried this recipe, check out our Asian and Mediterranean versions for more mushroom marinade goodness!
Ingredients
For the Marinated Chicken
For the Chicken Salad
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