Moroccan Chicken Salad for a Starry Night
Transport your taste buds to the vibrant markets of Marrakech with this dazzling Moroccan Chicken Salad for a Starry Night. Perfectly spiced chicken breasts, seasoned with a warm blend of cumin, cinnamon, and paprika, are pan-seared to golden perfection and served atop a colorful medley of fresh mixed greens, crunchy cucumbers, sweet dried apricots, and creamy chickpeas. A drizzle of zesty lemon-honey dressing, infused with fragrant coriander, ties this dish together, while toasted almonds and fresh herbs like mint and cilantro add irresistible texture and brightness. Ready in just 35 minutes, this salad is a feast for both the eyes and the palate, making it the ultimate showstopper for a cozy weekend dinner or a special date night under the stars.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups mixed salad greens
- 1 medium cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 1 cup chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 0.25 cup toasted almonds, sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 0.5 teaspoon ground coriander
Instructions
Preheat a skillet over medium heat.
In a small bowl, mix ground cumin, cinnamon, paprika, garlic powder, salt, and black pepper.
Rub olive oil all over the chicken breasts, then coat them evenly with the spice mixture.
Cook the chicken breasts in the preheated skillet for 6-7 minutes per side, or until they are fully cooked and internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes before slicing into thin strips.
While the chicken rests, assemble the salad base in a large serving bowl by combining mixed salad greens, cucumber slices, cherry tomatoes, red onion, chickpeas, dried apricots, toasted almonds, cilantro, and mint.
In a small jar or bowl, whisk together lemon juice, 1 tablespoon olive oil, honey, and ground coriander to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced chicken breasts and give one final light toss.
Serve immediately, optionally garnished with additional fresh herbs or a sprinkle of toasted almonds.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 85.5 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3646 mg | 78% | |
*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.
