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)
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