Description
A vibrant and flavorful Moroccan Chicken Salad tossed with a zesty homemade chimichurri sauce, combining tender spiced chicken, fresh vegetables, and herbs for a refreshing and satisfying meal.
Ingredients
2 boneless, skinless chicken breasts, about 1 pound
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 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
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, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 small red chili, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
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 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let it rest for 5 minutes, then slice into thin strips.
In a blender or food processor, combine cilantro, parsley, mint, olive oil, red wine vinegar, garlic, red chili, salt, and black pepper.
Blend until smooth to make the chimichurri sauce.
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.
Pour the chimichurri sauce over the salad and toss gently to combine all ingredients evenly.
Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes