Moroccan Chicken Salad
Elevate your salad game with this vibrant Moroccan Chicken Salad, a delightful fusion of bold spices and fresh produce that will transport your taste buds. Perfectly seasoned chicken breasts, infused with the warm flavors of cumin, coriander, paprika, and cinnamon, are seared to juicy perfection and layered atop a bed of crisp mixed greens, cucumbers, cherry tomatoes, and red onions. Sweet golden raisins and crunchy toasted almonds add irresistible texture, while a zesty citrus dressing made with orange juice, lemon juice, and honey ties it all together. Quick to prepare in just 35 minutes, this healthy Moroccan-inspired recipe is ideal for a flavorful lunch or light dinner. Gluten-free and packed with vibrant colors and textures, this dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 6 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup slivered almonds, toasted
- 0.25 cup golden raisins
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 tablespoons honey
- 1 clove garlic, minced
Instructions
Preheat a skillet or grill pan over medium heat.
In a small bowl, combine 1 tablespoon of olive oil, ground cumin, ground coriander, paprika, cinnamon, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
Add 1 tablespoon of olive oil to the skillet or grill pan. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the heat and let it rest for 5 minutes before slicing thinly.
In a large salad bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, red onion, chopped cilantro, toasted slivered almonds, and golden raisins.
In a small jar or bowl, prepare the dressing by whisking together orange juice, lemon juice, honey, minced garlic, and the remaining 1 tablespoon of olive oil. Adjust salt and pepper to taste.
Add the sliced chicken to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your Moroccan Chicken Salad!
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 62.2 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3237 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
