Moroccan Crispy Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Moroccan Crispy Chicken Salad is one of my go to weeknight dinners because it comes together in under an hour, yet tastes like something from a fancy restaurant. The warm spices like cumin and paprika give the chicken an incredible depth of flavor while keeping things simple and budget friendly. I love how the crispy chicken contrasts with all the fresh vegetables and tangy lemon dressing, plus the pistachios add such a wonderful crunch. You'll also get a serious boost from the feta cheese and fresh parsley, which are packed with antioxidants and nutrients. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 400chicken breast
- 100 mlolive oil
- 50 mllemon juice
- 2 gcumin
- 1 gcoriander
- 1 gpaprika
- 1 gsalt
- ½ gblack pepper
- 1 eggonion
- 1 eggbell pepper
- 2 eggtomato
- 1 eggcucumber
- 100 gcroutons
- 50 gfeta cheese
- 50 gpistachios
- 1fresh parsley
Detail level
Instructions
- 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
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
In a large bowl, combine the chopped vegetables, croutons, feta cheese, and pistachios.
Tip: Toss gently to avoid breaking the croutons.
- 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
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
Serve immediately and enjoy!
Tip: You can also make this salad ahead of time and refrigerate it for up to 24 hours.
- 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
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.
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