Chicken & Pickled Veggie Lettuce Wraps with Lemon Dill Sauce
I used this recipe, with some variations - 1) it was for a slow cooker and I just baked my chicken breasts and 2) I made my own ras el hanout (see note at the bottom).
-N
LEMON DILL SAUCE
PICKLED VEGGIES
CHICKEN
1. Make sauce: Place cashews in a medium bowl and add enough water to cover by 1 inch. Cover and refrigerate for 4 hours or overnight.
2. Drain and rinse under cold water. Place cashews, ¾ cup fresh water, lemon juice, garlic and salt in a high-speed blender or food processor. Cover and blend until smooth (forever, and not till after adding some additional liquid). Add additional water, 2 tbsp at a time, to reach drizzling consistency. Transfer to a bowl and stir in dill.
3. Make pickled veggies: In a small bowl, combine carrots, onion, vinegar, apple juice and salt. Cover and marinate in the refrigerator until serving.
4. Make chicken: In a small bowl, combine ras el hanout and salt. Rub chicken breasts with seasoning. Bake on an oiled pan at 400 degrees for 20-30 minutes (until chicken reaches an internal temp. of 165 degrees).
5. Slice chicken and divide among lettuce leaves. Use a slotted spoon to top the chicken with the pickled veggies. Drizzle with the sauce.
***Ras el Hanout ("top of the shop") is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. I didn't even think to look for it when I was ingredient shopping, b/c I generally have all the spices (because I'm a total Penzeys addict), and I did have all of the below ingredients, so I made my own using this recipe.
Makes 4 Tablespoons
I used this recipe, with some variations - 1) it was for a slow cooker and I just baked my chicken breasts and 2) I made my own ras el hanout (see note at the bottom).
-N
LEMON DILL SAUCE
- 1 cup unsalted cashews, rinsed
- 1 tbsp fresh lemon juice
- 1 clove garlic
- ⅛ tsp sea salt
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
PICKLED VEGGIES
- 1 cup shredded carrots
- ½ cup thinly sliced red onion
- ¼ cup apple cider vinegar
- 1 tbsp 100% apple juice
- ⅛ tsp sea salt
CHICKEN
- 1 tbsp ras el hanout***
- ½ tsp sea salt
- 2 medium-large boneless, skinless chicken breasts
- Bibb lettuce leaves
1. Make sauce: Place cashews in a medium bowl and add enough water to cover by 1 inch. Cover and refrigerate for 4 hours or overnight.
2. Drain and rinse under cold water. Place cashews, ¾ cup fresh water, lemon juice, garlic and salt in a high-speed blender or food processor. Cover and blend until smooth (forever, and not till after adding some additional liquid). Add additional water, 2 tbsp at a time, to reach drizzling consistency. Transfer to a bowl and stir in dill.
3. Make pickled veggies: In a small bowl, combine carrots, onion, vinegar, apple juice and salt. Cover and marinate in the refrigerator until serving.
4. Make chicken: In a small bowl, combine ras el hanout and salt. Rub chicken breasts with seasoning. Bake on an oiled pan at 400 degrees for 20-30 minutes (until chicken reaches an internal temp. of 165 degrees).
5. Slice chicken and divide among lettuce leaves. Use a slotted spoon to top the chicken with the pickled veggies. Drizzle with the sauce.
***Ras el Hanout ("top of the shop") is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. I didn't even think to look for it when I was ingredient shopping, b/c I generally have all the spices (because I'm a total Penzeys addict), and I did have all of the below ingredients, so I made my own using this recipe.
Makes 4 Tablespoons
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoons cinnamon
- 3/4 teaspoon sugar
- 3/4 teaspoon paprika
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
CLEAN Salad
Shred yellow squash and toss with salt and pepper. Then use micro greens mixed with pine nuts or sunflower seeds (I used sunflower) and toss with champagne vinegar, olive oil, coarse mustard (wee bit) and a little bit of salt. Add piece of seaweed on top to garnish.
Shred yellow squash and toss with salt and pepper. Then use micro greens mixed with pine nuts or sunflower seeds (I used sunflower) and toss with champagne vinegar, olive oil, coarse mustard (wee bit) and a little bit of salt. Add piece of seaweed on top to garnish.
Slow-Cooked Salmon, Chickpeas, and GreensINGREDIENTSSalmon:
PREPARATION
For salmon:
- 2 tablespoons olive oil, plus more
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 teaspoon ground cumin
- Kosher salt, freshly ground pepper
- 1 garlic clove, thinly sliced
- 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 teaspoon honey
- 4 6-ounce skinless salmon fillets
- 1/2 small shallot, very finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Kosher salt, freshly ground pepper
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 tablespoons capers, rinsed, patted dry
PREPARATION
For salmon:
- Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
- Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
- Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
- Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
- Drizzle salmon with vinaigrette and top with capers.