Ingredients:
chicken meat, shredded 6 oz
whole grain mustard vinaigrette 1 oz
pine nuts, toasted 1 Tbsp.
currants 1 Tbsp.
dried apricots 1 Tbsp.
Zatar spice 1 tsp.
scallions 1 Tbsp.
lemon aioli 1 oz.
preserved lemon, diced 1 Tbsp.
cilantro, chopped 1 tsp.
To plate and garnish:
flatbread brushed with EVO and Zatar spice
currants
dried apricots, sliced
caper raisin emulsion (optional)
baby arugula as needed
Meyer oil as needed
Instructions:
1. Mix chicken, pine nuts, currants, dried apricots, scallions, preserved lemon and cilantro in a bowl.
2. In a separate bowl, mix mustard vinaigrette, Meyer oil and lemon aioli for dressing
3. Brush flatbread with extra virgin olive oil and Zatar spice and top with chicken mixture, a caper raisin emulsion, and arugula
4. Sprinkle dressing on top
5. Serve
Yield: 1 Portion
