Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 chicken breast cutlets with paper towels and season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons Baharat spice mix.

2. 2

   Heat 4 tablespoons of olive oil in a large skillet or frying pan over medium-high heat until shimmering, then flash-fry the seasoned chicken cutlets for 2 to 3 minutes per side, until golden brown and cooked through, and set aside.

3. 3

   Carefully remove the pulp from 1 large preserved lemon, discard it, and thinly slice the rind into small matchsticks.

4. 4

   In a large bowl, combine the thinly sliced preserved lemon rind with 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.

5. 5

   Whisk together 3 tablespoons of olive oil, 1 tablespoon of white wine vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl to create the salad dressing.

6. 6

   Add 4 cups of arugula or mixed greens to the bowl with the prepared herbs and vegetables, then drizzle with the salad dressing and toss gently to combine.

7. 7

   Slice each cooked flash-fried Baharat chicken cutlet into strips and arrange them artfully over the preserved lemon and herb salad, serving immediately.