[cooked-sharing]
Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.
Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat.
Let sit in the refrigerator to marinate for at least an hour, or overnight.
Heat the oil in a large skillet over medium-high heat.
Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.
Remove the chicken from the pan and place on a plate lined with paper towels.
Put some more oil in the pan and repeat the process until all the chicken is cooked.
In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine to make vinaigrette.
Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.
1 servings
4 servings
- Amount per serving
- Calories420
- % Daily Value *
- Total Fat 25g33%
- Saturated Fat 4g20%
- Cholesterol 137mg46%
- Sodium 876mg39%
- Total Carbohydrate 12g5%
- Dietary Fiber 2g8%
- Total Sugars 6g
- Protein 43g
- Potassium 416mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.
Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat.
Let sit in the refrigerator to marinate for at least an hour, or overnight.
Heat the oil in a large skillet over medium-high heat.
Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.
Remove the chicken from the pan and place on a plate lined with paper towels.
Put some more oil in the pan and repeat the process until all the chicken is cooked.
In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine to make vinaigrette.
Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.
Notes
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