I love the flavours of Morocco in my cooking, but let’s be honest, cooking a full on tagine every time is a little bit time-consuming!

This salad is perfect – all the flavours for minimum effort (and a shorter prep time – super important when we’re hungry, right)?

The chicken can also be prepped in advance and kept in a Tupperware in the fridge.

The recipe is gluten free, and the macros are suitable for most people eating for performance, or wanting to maintain their current weight.

Give it a try and let us know what you think!  As always, we love to see your efforts so don’t forget to tag your photos on social media with #iamaFoodNinja

5.0 from 1 reviews
Moroccan Chicken Salad
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
  • Calories: 406
  • Fat: 19
  • Carbohydrates: 26
  • Protein: 27
Recipe type: Dinner
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
A flavour packed salad which can be eaten on a fat loss plan
Ingredients
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 2 tsp oregano
  • Zest of half a lemon
  • 300g chicken breast
  • 300g chickpeas
  • 150g spinach
  • 10 green olives, halved
  • 20g flaked almonds
  • 20g dried apricots, diced
  • For the dressing:
  • Juice and zest of 1 orange
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
Instructions
  1. Mix together the cumin, paprika, coriander, oregano, lemon zest and a pinch of salt and pepper to make a spice rub for the chicken
  2. Make some small cuts in the chicken breast and rub the spice mixture all over,really working into the cuts. Place in the fridge for 15 minutes.
  3. Afterwards, place the chicken on a baking tray and roast in the oven for 20-25 minutes on a medium heat, until the chicken is cooked through.To keep the chicken moist, and to keep all those amazing flavours in you could also use a roasting bag
  4. Place all the ingredients for the dressing in a jar and shake well until blended
  5. Rinse the chickpeas in water and add to a bowl, along with the spinach, olives and apricots. Add the dressing and mix well
  6. Divide into 2 portions, slice the chicken and place on top, and scatter with the flaked almonds

 

4 thoughts on “Moroccan Chicken Salad

  1. Hayley is a genius in the way she combines flavours and this dish is full of flavour. Would heartily recommend anyone to try this dish.

  2. I have just started a few days ago but this salad is for sure in my top 3 of the delicious recipes from Food Ninja! Love it!

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