Lunchbreak: RPM Steak chef Justin Dumcum makes harissa chicken salad with sprouted grains

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Justin Dumcum

RPM Steak
66 West Kinzie Street
(312) 284-4990
http://rpmsteak.com

Harissa Chicken Salad

Ingredients:
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup cooked chickpeas
1/4 avocado, peeled, pitted and diced
1/4 cup sprouted rice
3 1/2 oz. Harissa Chicken or other cooked chicken sprinkled with harissa powder
2 cups romaine lettuce, chopped
8 cilantro leaves
1 Tbs extra-virgin olive oil
Juice of 1 lime
1/4 cup harissa vinaigrette
Kosher salt and freshly ground black pepper
1/4 cup feta cheese
1 Tbs puffed rice – use some of the sprouted grains/recipe below, quickly fry them in a skillet to make them “puff”
lime zest and harissa powder, for serving

Directions:
In a medium bowl, add chopped peppers, chickpeas, avocado, sprouted rice, chicken, romaine, and half of cilantro leaves. Drizzle with olive oil, lime juice, and the vinaigrette; toss to combine. Season with salt and black pepper to taste. Toss to combine and put into a large serving bowl. Top salad with feta cheese, puffed rice, and remaining cilantro leaves. Sprinkle with lime zest and harissa powder just before serving.

Harissa Vinaigrette

Ingredients:
1/4 cup harissa chicken jus or chicken broth
1/4 cup fresh lime juice
2 Tbs cilantro leaves
salt, to taste
1/4 cup olive oil

Directions:
In a blender, add chicken jus, lime juice, cilantro leaves, and a pinch of salt; blend to fully combine. (Alternatively, whisk together by hand the chicken jus, lime juice and salt; whisk in finely chopped cilantro.) On medium-high speed (or whisking by hand), slowly add in the oil. Season vinaigrette to taste with more salt, if needed.

Sprouted Grains

Ingredients:
1 lb. forbidden rice
1 Tbs distilled white vinegar
warm water, to cover

Directions:
In a large glass bowl, add rice and vinegar; stir to incorporate. Pour warm water over rice mixture, covering by 2 inches. Cover bowl tightly with plastic wrap or a lid; store in a cool, dark place (such as a pantry shelf) for 24 hours. Once the rice has started to sprout, drain and rinse well with cool water; store in the refrigerator for 48 hours. After the 48 hours, spread out sprouted rice onto a baking sheet and allow to dry out before using.

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