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Moroccan chicken salad

 In Chicken, Dinner/Supper, Gluten Free, Lunch, Recipes, Salads & Starters

Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. Juicy cherry tomatoes, crisp cucumber, pistachios and pomegranate rubies along with a spiced, fragrant dressing take this lunchtime staple to a whole other level.

Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. An aromatic dressing adds just the right amount of zest and flavor.

It’s a new week and you guys, spring is pretty much right around the corner. It’s still quite cold but the big tree in our garden has started sprouting new leaves, the birds are singing a much chirpier song and it seems to be getting dark later and later. Now, I’m feeling a little conflicted here. Spring is by far my favourite season so I am seriously looking forward to it but right after spring comes summer and I’m just not ready for that heat again. I’ve just gotten over the horror of last summer. So I am savouring every bit of cold. Every day spent in a fluffy dressing gown and socks, every hot shower (which will soon make way for ice cold showers) and all the lovely curries, stews and slow braises.

Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. An aromatic dressing adds just the right amount of zest and flavor.But today, while it’s warm enough not to be wrapped in my dressing gown, I’m sharing this delectable Moroccan chicken salad recipe with you because if summer is good for one thing, it’s beautiful fresh produce and big, bountiful salads. I made this salad a few weeks ago when I had some roast chicken leftovers in the fridge. My usual go-to with left over chicken is quesidillas or enchiladas or sandwiches but I felt like something fresher and more vibrant that day so decided to amp up the chicken with an aromatic, spiced, Moroccan-esque dressing. I had a long-forgotten pomegranate in the fridge and once I had removed all the beautiful red rubies, I was left with quite a lot of juice. I added a few teaspoons to the dressing and not only did it add just the right amount of sweet tang, it also tinted the dressing a lovely raspberry hue.

Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. An aromatic dressing adds just the right amount of zest and flavor.I kept the rest of the salad quite simple as to not overshadow the chicken so a few halved cherry tomatoes, seeded cucumber, thin strips of red onion, some feta cheese and a mix of baby leaves made it onto the plate along with the pomegranate rubies and a final sprinkling of gorgeous pistachio nuts. I’m having a bit of a moment with pistachios (as is evident in last week’s lemon coconut oil cake topped with pistachios). But can you blame me? They are just so pretty and I could (and often do) eat them by the handful. Anyway, on top of this Moroccan chicken salad they are magic and add just the right amount of crunch. This is an awesome salad to make for lunch and travels quite well (just keep the dressing separate) and I love that it is low carb and gluten free. You could of course add some cooked couscous or bulgur wheat (which is what most Moroccan chicken salad recipes are based on) if you are so inclined but I like having grain-free meals as often as possible. Best of all is that my kids have fallen in love with it so it is often on our lunch menu and since I can make it all in advance, it makes busy lunchtimes just that little bit easier.

Moroccan chicken salad
 
Prep time
Total time
 
Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. An aromatic dressing adds just the right amount of zest and flavor.
Author:
Recipe type: Salad, gluten free, lunch, low carb
Serves: 4
Ingredients
for the chicken
  • 2 cups cold, shredded cooked chicken
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • salt & pepper to taste
for the dressing
  • 2 tablespoons olive oil
  • 2-3 teaspoons pomegranate juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 2 tablespoons fresh lemon juice
  • salt & pepper to taste
for the salad
  • 2 cups marinated chicken
  • 2 cups halved cherry tomatoes
  • 2 cups seeded cucumber, cut into thick slices
  • 1 red onion, thinly sliced
  • baby lettuce leaves
  • ¾ cup crumbled feta cheese
  • ½ cup pistachio nuts
  • rubies/kernels from 1 pomegranate (approximately ½ cup)
Instructions
  1. Combine the chicken with all the marinade ingredients and allow to marinate for at least 5 minutes (I often do this the night before to ensure maximum flavour).
  2. To make the dressing, whisk together all the ingredients and set aside.
  3. Toss together all the salad ingredients and pour over the dressing right before serving.
  4. This salad can be made a day in advance if kept covered in the refrigerator, just keep the dressing separate.

More chicken salad recipes you will love:

Chinese chicken salad 

Chinese chicken salad

Spicy roast chicken salad with creamy lemon dressing and ciabatta crisps

Spicy roast chicken salad with creamy lemon dressing

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 6 comments
  • Kerry
    Reply

    This salad looks so good. I want to make it this week for easy packed lunches, how long can I keep it for if I make it on Monday?

    • Alida Ryder
      Reply

      Without the dressing, this can easily be kept for a few days. The lettuce might wilt a little after 3 days so perhaps add fresh lettuce every day and keep the dressing separate.

  • Reply

    Such a gorgeous salad Alida and sounds incredibly flavorful and hearty! I really love the ingredients in the dressing too! Can’t wait to try!

    • Alida Ryder
      Reply

      Thanks Mary Ann! That dressing is magic, transforms the whole salad.

  • Reply

    Oh this looks just too good!!!! I love everything about it…and I love that I can use leftover chicken. The best kind of meals… It took me a beat when you said spring was just around the corner…yes, of course, the whole other-side-of-the-world thing!!! Lucky you…I want to go through spring and summer one more time. xoxo

    • Alida Ryder
      Reply

      I love recipes where I can make good use of my leftovers. Yep, we’re heading into Spring. But I’m jealous of your Autumn too. Halloween and Thanksgiving aren’t big deals here and I’m always jealous at all the delicious food and activities involved.

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