There’s a special kind of afternoon when a simple salad just won’t do. That’s when this Moroccan Chicken Salad with Chimichurri steps in. It’s not just any salad—it’s a lively mix of warm, spiced chicken and fresh, crisp vegetables all draped in a bright, herb-packed chimichurri dressing. The kind of meal that turns a quick lunch into a small celebration.

One day, I remember biting into a forkful of this salad, the smoky warmth of cumin and paprika mingling with the cool snap of cucumbers and the tang of olives. The chimichurri clung to every leaf, fresh and herbaceous, while the feta added that perfect salty kiss. It wasn’t just lunch; it was a moment of pure joy—sunlight spilling over the table, the faint hum of the city outside, and the satisfying crunch of salad that felt anything but ordinary. That’s when I realized a good salad can be so much more.

Bold spices on tender grilled chicken create a flavorful contrast.
Fresh herbs in chimichurri add a zesty brightness that wakes up the palate.
The combination of crisp vegetables with creamy feta balances textures beautifully.
Quick to prepare, making it perfect for a nourishing lunch without fuss.
Serves as a colorful, satisfying meal that feels both light and filling.

If you’re worried about the herbs or the spice, don’t be. The flavors come together gently, building a layered taste that’s approachable and fresh. And the best part? It’s easy to toss everything together right before eating, keeping all those textures crisp and vibrant.

Moroccan Chicken Salad with Chimichurri

Print Recipe

A vibrant and flavorful Moroccan Chicken Salad tossed with a fresh, herbaceous chimichurri dressing. This salad combines spiced grilled chicken, crisp vegetables, and a zesty sauce for a healthy and satisfying meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

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 chicken)
4 cups mixed salad greens
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 flat-leaf parsley leaves (for chimichurri)
1/4 cup fresh cilantro leaves (for chimichurri)
2 tablespoons fresh oregano leaves (for chimichurri)
3 cloves garlic, minced (for chimichurri)
1/2 teaspoon red pepper flakes (for chimichurri)
1/4 cup red wine vinegar (for chimichurri)
1/2 cup extra virgin olive oil (for chimichurri)
1/2 teaspoon salt (for chimichurri)
1/4 teaspoon black pepper (for chimichurri)

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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-high heat.
Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is cooked through and internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes, then slice into thin strips.
Meanwhile, prepare the chimichurri by combining parsley, cilantro, oregano, minced garlic, red pepper flakes, red wine vinegar, extra virgin olive oil, salt, and black pepper in a food processor or blender.
Pulse until the herbs are finely chopped and the mixture is well combined but still slightly chunky.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, kalamata olives, and crumbled feta cheese.
Add the sliced chicken to the salad bowl.
Drizzle the chimichurri dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately.

FAQ

Can I make the chimichurri ahead of time?
Absolutely. The chimichurri actually tastes better after sitting a few hours in the fridge, allowing the flavors to meld. Just be sure to give it a good stir before dressing your salad.

What if I don’t have all the spices for the chicken?
While the spice blend is key to the Moroccan flavor, you can use a pre-made Moroccan seasoning or a simple mix of cumin and paprika to keep things easy.

Can this be made vegetarian?
Yes! Swap the grilled chicken for roasted chickpeas or grilled tofu to keep the protein punch without meat.

How should leftovers be stored?
Store the salad and chimichurri dressing separately to keep the greens crisp. Chicken can be refrigerated for up to three days.

Next time you want a lunch that feels like a small escape, this Moroccan Chicken Salad with Chimichurri will be waiting to brighten your day.