When the week drags on and you’re craving something fresh but fulfilling, this Moroccan Chicken Salad with chimichurri brings a burst of flavor and color that instantly lifts your spirits. It’s that kind of dish that feels both light and indulgent at once, perfect for dinner or a leisurely lunch.

I still remember the first time I made this salad. The moment I sliced into the tender, spiced chicken, the aroma of cumin, coriander, and smoked paprika filled the kitchen like a warm invitation. The bright green chimichurri, flecked with fresh herbs and a hint of garlic, clung to the juicy chicken and crisp veggies, waking up every bite. As I took my first forkful, the tangy dressing danced on my tongue, mingling with the subtle heat from the cayenne. It wasn’t just a salad; it was a small celebration of flavors and textures that felt like a secret well-kept until now.

Why You’ll Love It:

Bold, fragrant spices elevate simple chicken into something extraordinary.
The chimichurri dressing adds a fresh herbaceous kick with just the right amount of zing.
Bright vegetables bring satisfying crunch and color, making it as beautiful as it is delicious.
Quick to prepare, perfect for busy nights when you want something that feels special but doesn’t take hours.
Versatile enough to serve as a light meal or a hearty side dish for entertaining.

If you’re worried about balancing bold flavors, don’t be. The combination here is a harmony of warmth and brightness that feels both adventurous and approachable. Plus, leftovers keep well, so you can enjoy this salad multiple times without losing any of its charm.

Moroccan Chicken Salad with Chimichurri

Total Time: 35 minutes
Yield: 4

Print Recipe

Description

A vibrant and flavorful Moroccan Chicken Salad tossed with a zesty chimichurri dressing, featuring tender spiced chicken, fresh vegetables, and herbs for a refreshing 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
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup extra-virgin olive oil (for chimichurri)
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
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 heat.
Add the chicken breasts and cook for 6-7 minutes per side, or until 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.
In a blender or food processor, combine cilantro, parsley, mint, extra-virgin olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper.
Blend until the chimichurri sauce is well combined but still slightly chunky.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, and red onion.
Add the sliced chicken on top of the salad.
Drizzle the chimichurri sauce over the salad and toss gently to combine.
Serve immediately.

Prep Time: 20 minutes
Cook Time: 15 minutes

FAQ

Can I make the chimichurri ahead of time?
Absolutely! Making the chimichurri a day in advance actually allows the flavors to meld beautifully, making the salad even more flavorful.

What if I don’t have all the herbs for the chimichurri?
Fresh parsley and cilantro are the stars here, but if you’re missing mint, just increase the others slightly. The dressing still shines with fewer herbs.

Is this salad good for meal prep?
Yes, but keep the dressing separate until ready to serve to prevent the greens from wilting.

Can I use other proteins?
Chicken is classic, but grilled shrimp or even roasted chickpeas can make great substitutes for variety.

Ready to add some excitement to your table? Save this recipe, try it soon, and watch how a simple salad becomes a highlight of your week.