Moroccan Chicken Salad
This satisfying main dish salad is loaded with flavor, texture, nutrients and plenty of protein.
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Servings: 2
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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