Grilled Moroccan Chicken Salad – Christiann Koepke

This grilled Moroccan chicken salad is sooooo delicious AND easy, featuring Taylor Farms organic Asian ginger chopped salad

• 1 pounds skinless boneless chicken thighs, cut into 2” pieces
• 200 g ¾ cup unsweetened coconut milk
• 1 teaspoons ground cumin
• 1 teaspoons paprika
• ½ teaspoon sea salt
• 1-2 bags Taylor Farms Organic Asian Ginger Chopped Salad

Prepare chicken:

• Add coconut milk, spices and salt to a blender. Puree. Pour into a medium bowl.
• Add chicken to marinade. Stir. Cover and chill at least 2 hours and up to 12.
• Prepare grill for medium-high heat and oil grate.
• Thread chicken onto skewers.
• Grill, turning occasionally, until cooked through, 8–12 minutes.

Prepare salad:

• In a large bowl, toss Taylor Farms chopped salad, including dressing and toppings.
• Pull chicken from skewers.
• Toss to incorporate. Serve.