Grilled Spiced Chicken

Integradients
1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4â)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste

How to make spinach salad with grilled spiced chicken:

• Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
• Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
• Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
• Drain reserving shallots and oil both.
• Drain shallots on paper towels and set aside.
• Combine cooking oil, mustard, vinegar, pepper flakes and salt.
• Grill chicken and let it cool.
• Reduce into small size strips.
• Grill mushroom caps after brushing it with dressing.
• Let it cool slightly.
• Cut into 1â€� strips.
• Toss spinach with vinaigrette.
• Top it with strips of mushroom, chicken and pepper.
• Garnish with crispy shallots.
• Serve.