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Moroccan Chicken Salad

This satisfying main dish salad is loaded with flavor, texture, nutrients and plenty of protein.
5 from 1 vote
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Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 2
Author:Andrea

Ingredients

  • 1 small head of romaine lettuce or romaine hearts chopped
  • 2 boneless skinless chicken breasts, roasted
  • 1 small carrot shredded
  • 1 large beet peeled, cubed and roasted
  • 1 small butternut squash peeled, cubed and roasted
  • 1 ripe avocado cubed
  • 2 hard boiled eggs sliced
  • ¼ cup Marcona or plain almonds
  • ¼ cup dates chopped
  • ¼ cup dried cranberries
  • 6 tablespoon divided in thirds olive oil
  • 1 teaspoon maple syrup
  • 2 tablespoon lemon juice
  • ½ teaspoon each coriander and cumin
  • 1 tablespoon garam masala blend
  • ¼ teaspoon powdered turmeric

Instructions

  • Begin by preheating the oven to 400 and preparing your squash and beets to roast by tossing them each separately in 2 tablespoon of olive oil and a teaspoon of maple syrup. Add a pinch of salt and pepper, and spread out on a roasting or sheet pan, and roast for 20-30 minutes.
  • Lower heat of oven to 350 and season your chicken breasts in 2 tablespoon of olive oil, the garam masala and turmeric. Toss to coat and place on a sheet pan and cook for 20-30 minutes. Cut in slices when cool enough to handle.
  • See note in post if you'd like to cook your chicken with your vegetables.
  • As your veggies and chicken cook, prepare the rest of your ingredients by slicing egg, chopping up dates, cubing the avocado and shredding the carrots.
  • To make dressing, whisk together 2 tablespoon olive oil, lemon juice and cumin & coriander.
  • Assemble salad ingredients and toss in dressing to coat. Serve immediately and chow down!
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