San Francisco Salad With Pepper Mint Infusion

Name: San Francisco Salad With Pepper Mint Infusion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken breast; 1 teaspoon paprika; salt to taste; 1 teaspoon ground black pepper; olive oil to taste; 1/2 red pepper chopped; 1/2 orange pepper chopped; 7/8 cup couscous; 1 teaspoon tea spearmint; 7/8 cup water; 1/2 bunch coriander leave some for garnish; 1 red chili; 3 1/3 cups spinach leaves; 1 mango; 1 1/2 cups watercress; leaves; 1 3/4 ounces Ilha cheese or similar cured cheese, cubed

Servings: persons

1 chicken breast
1 teaspoon paprika
salt to taste
1 teaspoon ground black pepper
olive oil to taste
1/2 red pepper chopped
1/2 orange pepper chopped
7/8 cup couscous
1 teaspoon tea spearmint
7/8 cup water
1/2 bunch coriander leave some for garnish
1 red chili
3 1/3 cups spinach leaves
1 mango
1 1/2 cups watercress
leaves
1 3/4 ounces Ilha cheese or similar cured cheese, cubed

1
Season the chicken breast with paprika, salt, and pepper.
2
Beat the chicken lightly with a rolling pin to thin out.
3
Heat a little olive oil in a skillet, and fry the chicken.
4
Half-way through cooking, add red and orange pepper, and continue cooking until the chicken is done.
5
Slice the chicken breast.
6
Place the couscous in a bowl.
7
Mix the tea with boiling water and stir.
8
Let the tea steep for 5 minutes.
9
After five minutes, pour the tea in the bowl with the couscous.
10
All the liquid should be absorbed.
11
Separate the couscous grains with a fork.
12
In a food processor grind the coriander, chili, and spinach.
13
Peel the mango and dice.
14
Place the couscous in a large serving platter, add the coriander mix on top, and season with olive oil.
15
Spread the chicken on top evenly.
16
Add watercress, cooked peppers, mango, and cheese.
17
Add the watercress, peppers, mango, chicken, and cheese.
18
Garnish with coriander leaves.
19
Season with olive oil.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 chicken breast, 1 teaspoon paprika, salt to taste, 1 teaspoon ground black pepper, and more.

Yes, San Francisco Salad With Pepper Mint Infusion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!