Moroccan Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Moroccan chicken salad is one of my favorite go to meals when I want something that feels fancy but comes together in under an hour. The best part is how simple it really is, just roasted chicken tossed with crisp vegetables, creamy feta, and a bright lemon dressing infused with warming Moroccan spices. I love that almonds add such a satisfying crunch plus they're packed with heart healthy fats that make this salad genuinely nourishing. It's perfect for meal prep or throwing together on a busy weeknight since most of the work is just chopping and whisking.
Ella x
Ingredients
- 500boneless chicken breast
- 200mixed greens
- 1cucumber
- 2carrots
- 1red bell pepper
- 150diced onion
- 20chopped fresh parsley
- 2moroccan spice blend
- 80lemon juice
- 120olive oil
- 20honey
- 1salt
- 1black pepper
- 100crumbled feta cheese
- 50chopped almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a food thermometer to ensure the chicken is cooked through.
- 2
Season the chicken breast with Moroccan spice blend, salt, and black pepper.
Tip: Let the chicken marinate for at least 10 minutes for optimal flavor.
- 3
Bake the chicken in the oven for 15-20 minutes or until cooked through.
Tip: Use a meat thermometer to check for doneness.
- 4
In a large bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper.
Tip: This dressing will help to balance the flavors in the salad.
- 5
Add the mixed greens, cucumber, carrots, red bell pepper, diced onion, chopped parsley, and crumbled feta cheese to the bowl.
Tip: Toss the salad gently to combine.
- 6
Slice the cooked chicken breast into thin strips and add to the salad.
Tip: Gently toss the salad to combine the chicken and vegetables.
- 7
Sprinkle chopped almonds over the top of the salad.
Tip: This adds a nice crunch and texture to the dish.
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