I’ve had this recipe saved for a while, and never gotten around to making it. Today I had some chicken and some cilantro that was going bad, so I thought this would be a good fit. After picking up some prunes, I was good to go.
Chicken recipe notes:
I used 1/2 tbsp of oil, and 6 oz chicken. I kept the rest of the recipe as-is, just cut down for one serving.
Salad recipe notes:
You definitely don’t need that much oil for the dressing! For one serving, I used 1/4 tbsp oil, 1/4 tbsp red wine vinegar, and 1/4 tbsp lemon juice. I also cut back on the onion a bit because raw onions make me feel gross when I eat too much of them.
Review: 4/5 stars
The salad was very quick and easy, and the cumin adds a nice flavor. It’s very simple, but goes great with the chicken. The chicken was excellent – a nice blend of sweet and savory, with some really interesting flavor combinations. It’s very filling too, and fairly healthy (though a bit high in calories if you’re on a low-cal diet). A bit of a unique flavor too, especially if you usually cook chicken in a basic way. There’s very little chopping/dicing (just the onion, chicken, and prunes), and the chicken cooks quickly because it’s diced. The whole meal took about 20 minutes start to finish. Great!