San Francisco Salad With Pepper Mint Infusion

• 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.

chicken, paprika, salt, ground black pepper, olive oil, red pepper, orange pepper, couscous, tea spearmint, water, coriander leave, red chili, spinach leaves, mango, watercress, cheese

Taken from www.yummly.com/recipe/San-Francisco-Salad-with-Pepper-Mint-Infusion-2055819 (may not work)