Ingredients
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cardamom
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1 cup sweet onion vinaigrette, divided
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1 large apple, cored and sliced in 8 rings
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1/2 cup maple syrup, divided
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8 ounces Baby Spinach (1 bag but i dont have one here to be sure of size so guessed)
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1/2 medium red onion, sliced into thin rings
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1/2 cup shredded white aged cheddar cheese
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4 boneless skinless chicken breasts
Instructions
- Shawarma Spice Blend: In a bowl combine cinnamon, salt, pepper, cloves, nutmeg and cardamom.
- n a shallow glass dish, combine chicken breasts with 1/2 cup of the sweet onion vinaigrette. Marinate in the fridge for 1 to 4 hours.
- Remove chicken from marinade and discard marinade. Sprinkle chicken with Shawarma spice blend to coat lightly. Grill or broil chicken for 4 to 6 minutes per side or until chicken is no longer pink in centre. Set aside to cool; cut in diagonal strips.
- In a non-stick skillet over medium heat, cook apple rings in 1/4c maple syrup until softened and slightly caramelized. Remove to a rack and cool.
- Toss pecans with remaining 1/4 cup maple syrup and place on a baking sheet. Bake in a preheated 350 F oven, stirring often, for 12 to 15 minutes or until toasted and glazed. Cool.
- Divide spinach among 4 plates. Top with onion rings, shredded cheese, pecans, blueberries, apple rings and sliced chicken. Drizzle salads with remaining 1/2 cup sweet onion vinaigrette.