Moroccan Chicken Salad

Every time I whip up a batch of Moroccan Chicken Salad, I’m transported to a vibrant market filled with spices and fresh produce. The tantalizing aroma of chicken mingling with the zest of citrus and the earthiness of fresh herbs makes my kitchen feel alive. I remember the first time I tried this dish; it was at a friend’s gathering, and I was immediately enchanted by the explosion of flavors and textures. The crunch of arugula, the sweetness of pomegranate seeds, and the savory richness of the chicken all come together to create a masterpiece that is as satisfying as it is colorful. It’s not just a salad; it’s a celebration on a plate, perfect for any occasion, from a casual lunch to a festive dinner party.

Ingredients to Make Moroccan Chicken Salad

When crafting the perfect Moroccan Chicken Salad, the choice of ingredients makes all the difference. Each component plays a vital role, working harmoniously to create a dish that sings with flavor and nutrition. The key players here are lean chicken, fresh herbs, and a medley of vibrant vegetables and fruits. Together, they create a delightful balance that is both refreshing and satisfying.

• 1 garlic clove: Adds depth and aroma, enhancing the overall flavor of the salad.
• 1 cup cilantro fresh: Brings a fresh taste and bright color to the dish.
• 1/4 cup parsley: Complements the cilantro with its mild flavor and adds color.
• 1 tablespoon lemon juice: Provides acidity that brightens all the other flavors.
• 3 tablespoons olive oil: Adds richness and helps blend all ingredients together.
• 1/4 teaspoon kosher salt: Enhances all flavors, making them more pronounced.
• pinch of crushed red pepper: Adds a subtle heat that elevates the flavor profile.
• 1 1/2 cups boneless and skinless chicken breasts: Cooked and shredded, it is the heart of the salad, providing protein.
• 6 cups baby arugula: A peppery green that adds both nutrition and a refreshing crunch.
• 1 cup carrots shredded: Sweet and crunchy, they provide texture and color.
• 1 cup cucumber chopped: Refreshing and hydrating, it lightens the salad.
• 1/4 cup pomegranate seeds: Adds sweetness and a burst of color, enhancing the visual appeal.
• 1/4 cup feta cheese crumbles fat-free: Offers a tangy richness without the extra calories.
• 1/4 cup almonds chopped: Provides a satisfying crunch and nutty flavor.

Cooking Method for Moroccan Chicken Salad

Preparing Moroccan Chicken Salad is a simple yet rewarding process. With just a few steps, you can create a dish that is both delicious and visually appealing. Let’s dive into the cooking method that will leave your taste buds dancing.

1. Begin by gathering all your fresh ingredients on the counter. You want everything within reach to make the process smooth and easy. Start with the garlic clove and chop it finely. This will release its aromatic oils and ensure it mixes well.
2. Next, take your cilantro and parsley. Rinse them thoroughly under cold water, then pat them dry with a kitchen towel. Chop them coarsely and set them aside. The freshness of these herbs will bring life to your salad.
3. In a food processor, combine the chopped garlic, cilantro, parsley, lemon juice, olive oil, kosher salt, and a pinch of crushed red pepper. Pulse until finely chopped and well mixed. Make sure the mixture is smooth but not pureed. This dressing will be the star of your salad.
4. Now, in a large mixing bowl, add the cooked and shredded chicken. Ensure it is cooled down to room temperature to prevent wilting the greens. Pour the herb dressing over the chicken and toss gently to coat evenly.
5. Next, it’s time to add the vibrant colors. Toss in the baby arugula, shredded carrots, and chopped cucumber. These vegetables not only add nutrients but also create a beautiful presentation.
6. Now fold in the pomegranate seeds, which will brighten the dish with their jewel-like appearance. Then sprinkle the feta cheese crumbles on top for that creamy touch.
7. Finally, sprinkle the chopped almonds over the salad for that satisfying crunch. This adds a nutty flavor that pairs beautifully with the other ingredients.
8. Once everything is combined, divide the salad among serving bowls. Drizzle 1 to 2 tablespoons of the remaining Chimichurri Dressing over the top. This will ensure each serving is flavorful and engaging.
9. Serve immediately and enjoy the delightful combination of flavors and textures that the Moroccan Chicken Salad brings. This dish is best enjoyed fresh, but it can be stored for a day in the fridge if you have leftovers.

Making Adjustments

There’s always room for adjustments in the kitchen, and this Moroccan Chicken Salad is no exception. Here are some tips to customize it to your taste and needs.

• Storage: Store leftovers in an airtight container in the fridge for up to two days. The flavors will intensify, making it even more flavorful.
• Freezing: This salad isn’t suitable for freezing, but you can freeze the shredded chicken if you have any leftover.
• Pairing: This salad pairs beautifully with whole grain pita bread or a light soup for a complete meal.
• Seasonality: Consider adding seasonal fruits like apples or pears for a twist in flavor.
• Dietary modifications: For a vegan option, substitute the chicken with chickpeas and skip the feta cheese.

What to Serve Alongside Moroccan Chicken Salad

• Whole Grain Pita: Serve with whole grain pita for a delightful crunch and added fiber.
• Light Soup: A refreshing cucumber or tomato soup pairs beautifully, balancing the meal.
• Couscous Salad: Consider a side of couscous salad with chickpeas to enhance the Moroccan theme.
• Grilled Vegetables: Grilled veggies bring a smoky flavor that complements the salad.
• Occasions: This salad shines at summer gatherings, picnics, or as a light dinner option.
• Storage Tips: If leftovers are available, store them in an airtight container to maintain freshness.

FAQ

Conclusion

The Moroccan Chicken Salad is a vibrant, flavor-packed dish that seamlessly blends freshness with nutrition. Its easy preparation makes it perfect for any occasion, be it a quick lunch or a festive gathering. I wholeheartedly encourage you to try this delightful recipe; it’s bound to become a favorite in your home!

Moroccan Chicken Salad

The ultimate salad for flavor seekers! Moroccan Chicken Salad combines tender shredded chicken with fresh veggies and herbs, all drizzled with a zesty dressing. It’s a colorful, nutritious dish that's perfect for a quick lunch or a delightful dinner. Make this vibrant salad tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine Moroccan

Servings 4 servings

Calories 360 kcal

Equipment

• Mixing Bowl
• Food Processor
• Chef's Knife

Ingredients

  

• 1 garlic clove
• 1 cup cilantro fresh
• 1/4 cup parsley
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon kosher salt
• pinch crushed red pepper
• 1 1/2 cups boneless and skinless chicken breasts cooked and shredded
• 6 cups baby arugula
• 1 cup carrots shredded
• 1 cup cucumber chopped
• 1/4 cup pomegranate seeds
• 1/4 cup feta cheese crumbles fat-free
• 1/4 cup almonds chopped

Instructions

 

• Begin by gathering all your fresh ingredients on the counter. You want everything within reach to make the process smooth and easy. Start with the garlic clove and chop it finely. This will release its aromatic oils and ensure it mixes well.
• Next, take your cilantro and parsley. Rinse them thoroughly under cold water, then pat them dry with a kitchen towel. Chop them coarsely and set them aside. The freshness of these herbs will bring life to your salad.
• In a food processor, combine the chopped garlic, cilantro, parsley, lemon juice, olive oil, kosher salt, and a pinch of crushed red pepper. Pulse until finely chopped and well mixed. Make sure the mixture is smooth but not pureed. This dressing will be the star of your salad.
• Now, in a large mixing bowl, add the cooked and shredded chicken. Ensure it is cooled down to room temperature to prevent wilting the greens. Pour the herb dressing over the chicken and toss gently to coat evenly.
• Next, it’s time to add the vibrant colors. Toss in the baby arugula, shredded carrots, and chopped cucumber. These vegetables not only add nutrients but also create a beautiful presentation.
• Now fold in the pomegranate seeds, which will brighten the dish with their jewel-like appearance. Then sprinkle the feta cheese crumbles on top for that creamy touch.
• Finally, sprinkle the chopped almonds over the salad for that satisfying crunch. This adds a nutty flavor that pairs beautifully with the other ingredients.
• Once everything is combined, divide the salad among serving bowls. Drizzle 1 to 2 tablespoons of the remaining Chimichurri Dressing over the top. This will ensure each serving is flavorful and engaging.
• Serve immediately and enjoy the delightful combination of flavors and textures that the Moroccan Chicken Salad brings. This dish is best enjoyed fresh, but it can be stored for a day in the fridge if you have leftovers.

Notes

Storage is key; keep leftovers in an airtight container in the fridge for up to two days. Freezing is not recommended. Consider pairing the salad with whole grain pita or a light soup. Feel free to swap ingredients based on your preferences, and for a vegan option, substitute the chicken with chickpeas.

Keyword chicken salad with pomegranate, Easy Salad Recipes, healthy chicken salad, Moroccan salad recipes

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.