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!
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.