Celebrating the incredible flavors of Morocco, this Moroccan Chicken Salad recipe is one of my favorites. It has a flavor profile that will WOW your taste buds! Moroccan food is just downright delicious. It’s considered among the most diverse cuisines in the world, the reason being that for centuries Morocco rubbed shoulders with a number of other culture influences, and they embraced those influences.
If you've been craving something fresh and healthy but also want something warm, then my Moroccan Chicken Salad is the one for you. Inspired by the Moroccan Salad , I decided to take the flavors and make my very own rendition. This salad is definitely a labor of love, and not one you can just toss together, but trust me: the end result is so worth it! The flavors in the chicken and the dressing blend so well together.
Last summer we had the most AMAZING chicken salad. After getting a taste of chicken salad at the party for the first time in many years, I kept thinking about how delicious it was and knew my own chicken salad recipe needed to happen!
If you grew up on the mayo-and-grape-filled chicken salad, you know what I mean when I say chicken salad could use a little upgrade. This easy, lightened up version of traditional chicken salad comes together in just 15 minutes for a protein-packed lunch!
Here’s how to make this flavorful salad:
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Exotic Moroccan Chicken Salad: A Healthy and Flavorful Meal
Ingredients
- Chicken: you’ll need some cooked, diced or shredded chicken breast.
- Spices: we’re adding some warming, Moroccan-inspired spices like cinnamon, turmeric and cumin to create a wonderful flavor.
- Mix-ins: finally, we’re swapping the traditional grapes for sweet dried cherries and crunchy pecans or toasted almonds!
Olives are an integral part of Moroccan cuisine and are a perfect addition to this chicken salad where they add a touch of brininess and a nice earthy flavor. If you prefer a stronger olive, Kalamata olives are a great option. With their deep, purplish tones, Kalamata olives are rich and intensely fruity and stand up well next to bold flavors.
The preserved lemons contribute soooo much to the flavor of this chicken salad. If you can’t find them in your local ethnic foods store you can very easily make them yourself, which is what I do.
Dressing Ingredients:
- Lemon juice
- Moroccan Spice Mix
Instructions
To begin, preheat the oven to 200°C fan bake. Add the frozen vegetable mix to an oven tray and coat in 1 tablespoon of olive oil. Season with salt and bake for 35 minutes until vegetables are turning brown and cooked through.
Cut chicken breast into 1 cm thick slices. Add to a bowl and coat with 1 tablespoon of olive oil, Moroccan seasoning and garlic. Season well with salt and pepper. Place chicken on a lined baking tray and bake for 25 minutes.
Rinse and drain the chickpeas then dry off using a paper towel. Spread on a baking tray and coat in 1 tablespoon of olive oil. Season well with salt and pepper and bake for 25 minutes until golden and crispy. Shake tray once during the baking.
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Prepare the yoghurt dressing by mixing together natural yoghurt, lemon juice, honey and mint. Store in the fridge until ready to use.
To make the salad: place the rocket leaves on a large serving dish. Top with roast vegetables and the cooked chicken. Crumble over the feta and scatter over the hot roasted chickpeas.
Step-by-Step Instructions:
- Preheat oven to 400℉ and line a large baking sheet with parchment paper.
- Pat the chicken dry and set it on the prepared baking sheet along with the carrots.
- In a small bowl, whisk together the olive oil, harissa, lemon juice, cumin, oregano, salt and pepper.
- Pour the sauce over the contents on the sheet pan and toss until well combined, massaging the marinade into the chicken so that it is well coated.
- Spread the chicken and veggies into a single layer and transfer to the oven and roast until the chicken is cooked through and golden brown on the top and the carrots are fork tender, about 35 to 40 minutes, tossing halfway through the cook time.
- Meanwhile, make the dressing.
- In a blender or using an immersion blender in a wide mouth jar, add all of the Shallot-Dijon Vinaigrette ingredients and blend until smooth. Set aside.
- Make the Salad: While the chicken finishes cooking, in a large bowl combine the greens, tomatoes, pepitas, mint, and cilantro. Set aside.
- Assemble the Salad: When the cook time to the chicken is complete, set aside enough to cool.
- When cool enough to handle, remove the chicken meat from the bone and shred into bite sized pieces.
- Discard the chicken bones and add the shredded chicken back to the sheet pan along with the quartered dates and toss once more so it soaks up some of the delicious spices and flavor from the sheet pan and the dates slightly soften. Set aside.
- Drizzle desired amount of dressing over the salad and toss until the greens are well coated.
- To plate, place a generous amount of the roasted chicken and carrot mixture on the bottom of a shallow bowl.
- Place the dressing greens in a pile over the roasted chicken.
Serving and Storing
Once ready to serve, simply place in lettuce cups, on a bun or in a sandwich! Serve over 1/2 cup of quinoa or brown rice, or 100% whole grain toast for an added 100 calories and the perfect amount of healthy carbohydrates to keep you full and fueled until your next meal.
This healthy greek yogurt chicken salad should last 3-5 days in the fridge. After you make it, just be sure to cover it and place in an airtight container.
Tips and Variations
- Mayo: If you want to use mayo instead of greek yogurt, feel free to!
- Nuts: How to toast almonds or pecans: add nuts to a saucepan and place over medium heat, stirring occasionally for 2-5 minutes until they are are slightly golden brown.
- Vegetables: Could I roast fresh vegetables instead? Go for it. I used frozen vegetables for the convenience, but feel free to roast your own fresh capsicum, courgette, onion or tomatoes.
- Greens: can I use a different green for the salad base? I think this would taste delicious with some arugula thrown in, but the spring mix is a great, neutral base to really highlight all the flavors in this salad.
- Chicken: Do I have to use bone-in, skin-on chicken thighs? this lends to the juiciest, most flavorful and tender chicken!
Nutritional Information
Nutritional values are approximate.
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Table: Approximate Nutritional Values
| Nutrient | Value |
|---|---|
| Calories | Approximate value |
| Protein | Approximate value |
| Carbohydrates | Approximate value |
| Fat | Approximate value |
Enjoy this incredible, healthy greek yogurt chicken salad recipe made with delicious Moroccan flavors like cinnamon, cumin and turmeric!
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tags: #Moroccan
