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Tunisia sits on the African Mediterranean coast just about due-south of Sardinia. The cuiÂsine blends Mediterranean and North African flaÂvors in harÂmoÂnious unity, relyÂing on spices, warm weather proÂduce, seafood, meat, and olive oil. The popÂuÂlar and regional spice blend, tabil, is abunÂdantly used in this recipe, seaÂsonÂing the chicken and vinaiÂgrette. The vinaiÂgrette is a litÂtle unique, being that it is also the simÂmerÂing liqÂuid for the chicken, using garÂlic, ginÂger, tomato sauce, vineÂgar, and olive oil. The chicken, once cooked, is shredÂded into tenÂder bite-sized chunks and topped over a bed of arugula. The chicken js joined with felÂlow Mediterranean favorites like, chickÂpeas, tomaÂtoes, parsÂley, and red onion. A litÂtle toasted naan or pita comÂpletes this fillÂing and tasty salad.