Ingredients

GROUP A: CHICKEN

• 5 oz boneless, skinless chicken thighs

• 1/4 tsp caraway seeds

• 1/4 tsp ground sumac

• 1/4 tsp smoked paprika

• 1/4 tsp ground nutmeg

• 1 tsp lime juice

• 2 tsp olive oil

• Salt, to taste

GROUP B: SALAD

• Mixed greens (I used lettuce and arugula)

• 1 scallion, thinly sliced

• 1 kiwi, peeled and diced

• 5 - 6 mint leaves

• 1/4 green apple, thinly sliced

• 1 sprig of parsley, finely minced

• 1 - 2 tbsp plain goat cheese

• 2 tsp olive oil

• 1 tsp lemon juice

• Salt and pepper, to taste

GROUP C: DRESSING

• 1/2 tbsp tahini paste

• 1/2 tbsp maple syrup

• 1/2 tbsp lemon juice

• Pinch of smoked paprika

• Flakey sea salt, to taste

• Water, as needed

Method

• Dice the chicken thighs and season them using all the remaining ingredients from Group A. Let the chicken marinate for at least 15 minutes, then cook it on a grill pan or a cast-iron skillet till it is juicy and tender.

• Mix all Group C ingredients in a small bowl to make the salad dressing. Add water as required to give it a pourable consistency. Set it aside.

• In a large bowl, mix the leafy greens, scallions, and mint together. Add the salt, pepper, lemon juice, and olive oil, and toss the mixture together. Layer the salad with the apple slices and half the kiwi. Add the chicken and sprinkle the minced parsley all over it. Top off with the remaining kiwi and goat cheese, then pour the dressing all over. Serve with some toasted rustic bread on the side.