Moroccan Chicken Salad

June 5, 2015

Healthy Recipes

This salad is really, really hearty. It has many flavors and tasty bites of different consistencies. I wouldn’t plan on serving anything else with this salad, it’s an entire meal (and a half!) in and of itself. Kids really love all of the flavors. Give it a try and enjoy this delicious salad.

Recipe by Diana Keuilian. Author of the cookbook Family Friendly Fat Burning Meals

Prep time Moroccan Chicken Salad
25 mins

Cook time
40 mins

Total time
1 hour 5 mins

INGREDIENTS
Serves 5

For the Moroccan Chicken
2 teaspoons ground cumin
½ teaspoon ground ginger
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon ground turmeric
pinch of ground cayenne pepper
3 chicken breasts, boneless, skinless

For the Salad
1 teaspoon coconut oil
2 cups butternut squash, chopped
¼ teaspoon ground cinnamon
sprinkle of sea salt
2 heads romaine lettuce
1 red bell pepper, thinly sliced
1 large carrot, thinly sliced
1 beet, cooked and chopped
1 avocado, chopped
5 dates, pitted and chopped
1 cup red grapes, halved
2 hard boiled eggs, chopped
¼ cup sliced almonds, toasted

For the Champagne Dressing
1 teaspoon garlic, crushed
1 Tablespoon Dijon mustard
¼ cup orange muscat champagne vinegar
2 Tablespoons lemon juice
2 Tablespoons raw honey
2 dashes hot sauce
¼ teaspoon sea salt
pinch of white pepper
¼ cup olive oil
¼ cup walnut oil

INSTRUCTIONS

For the Moroccan Chicken

1. Preheat a grill or grill pan. Combine all of the spices in a bowl. Rise the chicken breast and pat dry. Rub the breasts with the spice mixture until fully coated.

2. Grill the chicken until cooked all the way through. Allow to cool and then slice.

For the Salad

1. Preheat the oven to 400 degrees F. Grease a small casserole pan with the coconut oil. Toss the chopped butternut squash with the cinnamon and sea salt. Bake for 30-40 minutes, until caramelized and browned.

2. Combine all of the remaining salad ingredients in a large serving bowl, along with the butternut squash. Top with the chopped chicken.

For the Champagne Dressing

1. Combine all of the dressing ingredients in a jar and shake until fully combined. Drizzle over the salad and enjoy!

Diana has hundreds of recipes that are healthy and delicious. Click Here to get her entire cookbook

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