Moroccan Chicken Salad with Chimichurri
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
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)
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.