Moroccan Crispy Chicken Salad

Instructions

1. 1

   Preheat the oven to 200°C. Season the chicken breast with cumin, coriander, paprika, salt, and black pepper. Drizzle with olive oil and squeeze with lemon juice. Roast in the oven for 15-20 minutes or until cooked through.

   Tip: Make sure the chicken is cooked to an internal temperature of 74°C.

2. 2

   While the chicken is cooking, chop the onion, bell pepper, tomato, and cucumber into small pieces.

   Tip: Use a mandoline or sharp knife to get even slices.

3. 3

   In a large bowl, combine the chopped vegetables, croutons, feta cheese, and pistachios.

   Tip: Toss gently to avoid breaking the croutons.

4. 4

   Once the chicken is done, let it cool for a few minutes before slicing it into thin strips.

   Tip: Use a sharp knife to get clean slices.

5. 5

   To assemble the salad, place the chicken strips on top of the vegetable mixture and garnish with fresh parsley.

   Tip: Drizzle with a bit more lemon juice if desired.

6. 6

   Serve immediately and enjoy!

   Tip: You can also make this salad ahead of time and refrigerate it for up to 24 hours.

7. 7

   To make the dressing, whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl.

   Tip: Adjust the amount of lemon juice to taste.

8. 8

   Drizzle the dressing over the salad and toss gently to coat.

   Tip: You can also make this dressing ahead of time and store it in the fridge for up to 3 days.