Moroccan chicken salad

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.

Today 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 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.

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.

How to make Moroccan chicken salad

Moroccan chicken salad

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.

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Course: Gluten free, Low Carb, Lunch, Salad

Cuisine: Moroccan

Keyword: Chicken, easy recipe, Lunch, salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Calories: 362kcal

Author: Alida Ryder

Servings: 4

Ingredients

for the chicken

• 2 cups shredded cooked chicken
• 2 teaspoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• salt & pepper to taste

for the dressing

• 2 tablespoons olive oil
• 2-3 teaspoons pomegranate juice
• 1/4 teaspoon ground cumin
• 1/4 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
• 3/4 cup crumbled feta cheese
• 1/2 cup pistachio nuts
• rubies/kernels from 1 pomegranate approximately 1/2 cup

Instructions

• 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).
• To make the dressing, whisk together all the ingredients and set aside.
• Toss together all the salad ingredients and pour over the dressing right before serving.
• This salad can be made a day in advance if kept covered in the refrigerator, just keep the dressing separate.

Nutrition

Calories: 362kcal | Carbohydrates: 13g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 412mg | Potassium: 745mg | Fiber: 3g | Sugar: 6g | Vitamin A: 615IU | Vitamin C: 27.2mg | Calcium: 182mg | Iron: 1.9mg