Description
A vibrant and flavorful Moroccan Chicken Salad tossed with a fresh, zesty chimichurri dressing. This dish combines tender spiced chicken, crisp vegetables, and aromatic herbs for a healthy and satisfying meal.
Ingredients
2 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking chicken)
4 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
1/4 cup fresh cilantro leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh mint leaves
2 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon salt (for chimichurri)
1/4 teaspoon black pepper (for chimichurri)
Instructions
In a small bowl, combine ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove chicken from the skillet and let rest for 5 minutes, then slice into thin strips.
In a blender or food processor, combine cilantro, parsley, mint, garlic, red wine vinegar, extra virgin olive oil, salt, and black pepper.
Blend until the chimichurri sauce is smooth but still slightly textured.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and kalamata olives.
Add the sliced chicken on top of the salad.
Drizzle the chimichurri sauce over the salad and toss gently to combine.
Sprinkle crumbled feta cheese over the salad before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes