Description
A vibrant and flavorful Moroccan Chicken Salad topped with a fresh, zesty chimichurri sauce. This dish combines spiced grilled chicken, crisp vegetables, and a bright herbaceous dressing for a healthy and satisfying meal.
Ingredients
2 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
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 parsley leaves, chopped
1/4 cup fresh cilantro leaves, chopped
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt (for chimichurri)
Instructions
In a small bowl, combine the cumin, coriander, cinnamon, smoked paprika, cayenne pepper, salt, and black pepper.
Rub the chicken breasts with olive oil and then evenly coat them with the spice mixture.
Preheat a grill pan or outdoor grill over medium-high heat.
Grill the chicken breasts for 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
While the chicken cooks, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, chopped cilantro, red wine vinegar, minced garlic, red pepper flakes, lemon juice, salt, and extra virgin olive oil. Stir well to combine.
Slice the rested chicken breasts into thin strips.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, sliced red onion, and kalamata olives.
Top the salad with the sliced chicken and crumbled feta cheese.
Drizzle the chimichurri sauce over the salad and gently toss to combine.
Serve immediately and enjoy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes