Recipe Jasmina Salad Restaurant Marrakesh Morocco Epcot
by Chef Abrache
2 fresh medium tomatoes
1 medium cucumber
1/3 cup onion, finely chopped
¼ bunch parsley, finely chopped
coriander, finely chopped
pinch ground cumin
salt and white pepper to taste
2 tbsp fresh lemon juice
2 tbsp salad oil
12 grilled boneless, skinless chicken breast (chicken is optional)
1. Mix all the ingredients except the tomatoes, cucumbers and chicken breasts.
2. Cut and dice the tomatoes into small cubes. Peel and seed the cucumber, then dice into approximate size of tomato cubes.
3. Place cubed tomatoes and cucumbers in a dish and spread the other mixed ingredients over them. Refrigerate for 1 hour or more before serving.
4. To serve, place a leaf of lettuce on a plate and arrange a serving of the salad. Place 3 grilled chicken breasts on top of salad for each serving.
Marinade and seasoning for chicken breast:
Season to taste with olive oil, salt, pepper, and garlic.