Royal Walnut Spiced Chicken Salad

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins


4large skinless, boneless chicken breast halves (about 1 1/2 lbs. total)
1/2cup onion, finely chopped
2-- garlic cloves, minced
1teaspoon ground cumin
1teaspoon ground ginger
1teaspoon paprika
1/2teaspoon ground cinnamon
1/2teaspoon ground black pepper, plus pepper to taste
1/2teaspoon salt, plus salt to taste
1/4teaspoon saffron threads, crushed between your fingers
1/2cup California walnut halves
1/4cup raisins
1cup water
4large handfuls (about 8 cups) mixed greens
1/2cup finely chopped fresh cilantro
1/2cup finely chopped parsley, preferably flat-leaf (Italian) parsley
1/2cup finely chopped fresh mint
1/2cup extra virgin olive oil
-- Half a Moroccan preserved lemon*, finely chopped (or about 3 tablespoons of lemon juice)
-- Grilled flat bread or pita bread, to accompany the salad


  1. To cook the chicken, you will need a skillet about 10 inches across and 2 inches deep.  Place the chicken in the pan and sprinkle with the onion and garlic.  In a small bowl stir together the cumin, ginger, paprika, cinnamon, pepper, salt and saffron; sprinkle over the chicken, turning the pieces to coat them evenly.   Distribute the walnuts and raisins around the chicken and add the water.       
  2. Set over medium-high heat and bring to a boil.  Reduce the heat, cover the pan, and simmer gently for about 20 minutes.  Remove the chicken to a plate and cover it loosely with foil.  With a slotted spoon, remove the walnuts and raisins to a small bowl and set aside.  Reserve the liquid in the pan.  
  3. In a large bowl, toss the salad greens with the cilantro, parsley and mint.  Add the olive oil and toss to coat the leaves evenly.  Add the chopped lemon or lemon juice, toss to combine and season to taste with salt and pepper.      
  4. To assemble the salad, cut the cooked chicken diagonally into slices about 1/2-inch thick.  Spread the prepared greens on a large platter and arrange the chicken around and over the greens, overlapping the slices slightly.  Sprinkle the walnuts and raisins over the salad, then spoon some of the reserved cooking liquid over the chicken to moisten it.  Serve with grilled flat bread or pita bread.

*Note: preserved lemon is easy to make at home, or can be purchased at a specialty foods store. 

Nutritional Info *per serving

  • Calories 670
  • Glycemic Load 4
  • Fat 43G
  • Saturated Fat 7G
  • Polyunsaturated Fat 10G
  • Monounsaturated Fat 25G
  • Cholesterol 145MG
  • Sodium 150MG
  • Potassium 850MG
  • Carbohydrate 15G
  • Fiber 3G
  • Sugars 8G
  • Protein 57G
  • Trans Fat 0G
  • Vitamin A 45%
  • Vitamin C 35%
  • Calcium 15%
  • Iron 25%