SEMOLINA AND SHISH TAOUK-STYLE CHICKEN BREAST SALAD

COLLABO SALADE SEMOULE ET POITRINES SHISH TAOUK

In collaboration with
Marie-Hélène Harnois, Harnois à la carte

For this recipe, you have two side dish options: couscous-based or raw cauliflower-based semolina salad. In both cases, the other ingredients remain the same.

2-4 Portions
15 min Prepping
25 min Cooking
Recipe Easy

Ingredients

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CHICKEN

  • 1 tbsp. (15ml) olive oil
  • Juice and zest of ½ lemon
  • ½ cup (125 ml) pitted Kalamata olives, sliced
  • 2 green onions, sliced into rings
  • 1 tomato, seeded and cut into small dice
  • ½ cup (125 ml) Italian parsley, chopped
  • ¼ cup (60 ml) fresh mint, chopped
  • 2 tbsp. (30 ml) olive oil
  • Salt and pepper

CAULIFLOWER SEMOLINA

  • Salt and pepper
  • 1 tbsp. (15ml) olive oil
  • 1 small cauliflower, whole

COUSCOUS

  • 1 cup (250 ml) couscous
  • Salt
  • 2 cups (500 ml) water

Directions

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  1. Couscous: In a saucepan, bring the water to a boil and add salt. Once the water is boiling, add the couscous, cover and remove from heat. After 5 minutes of cooking, fluff the grains with a fork. Let cool.
  2. Cauliflower semolina: Cut a raw cauliflower into florets. Using a food processor, reduce them into small, fine grains. Add 1 tbsp. (15 ml) olive oil to the mixture and season with salt and pepper.
  3. In the semolina, combine all the ingredients except the chicken. Set aside.
  4. On the barbecue or in a frying pan with some heated oil in it, cook the chicken breasts over medium-high heat until they are fully cooked.
  5. Place the breasts on your semolina salad. Season and enjoy.