Spiced Moroccan Chicken Salad with Roasted Vegetables
Inspired by the vibrant flavors of Moroccan cuisine, this hearty salad combines tender spiced chicken with a medley of roasted butternut squash and fresh vegetables. The sweetness of dried cranberries, dates or apricots, and earthy roasted almonds add delightful contrast, while a creamy champagne dressing ties all the ingredients together in a truly satisfying dish. Whether enjoyed as a light lunch or a substantial dinner, this Moroccan Chicken Salad is a nutritious and flavorful way to showcase fresh produce and wholesome ingredients.
N/A
Servings
200
Calories
15
Ingredients
Ingredients
butternut squash
1/2 cup (diced)
beets
1 (8 ounce) can (diced)
dried cranberries
1/4 cup
hard-boiled egg
1 (diced)
avocado
1 (diced)
carrots
2 (diced)
red bell pepper
1 (diced)
dates or dried apricot
1/4 cup (chopped)
romaine lettuce
1 head (sliced)
Girard's champagne dressing
1/4 cup
roasted almonds
1/4 cup
boneless chicken breasts
3
ground coriander
1 teaspoon
cinnamon
1 teaspoon
olive oil
1 teaspoon
Instructions
1
Begin by preheating your oven to 400°F (200°C). Prepare the diced butternut squash by placing it on a baking sheet and roasting it in the oven for about 10 minutes, or until tender and slightly caramelized.
2
In a small bowl, mix together the ground coriander, cinnamon, and olive oil to create a paste. Rub this mixture all over the boneless chicken breasts.
3
Cook the chicken using your preferred method: grill it on a Foreman grill, pan-sear on the stovetop, or bake in the oven until cooked through (approximately 6-7 minutes per side or until the internal temperature reaches 165°F / 74°C). Once fully cooked, remove from heat and let the chicken rest before slicing it into strips.
4
In a large salad bowl, combine the sliced romaine lettuce, roasted butternut squash, diced red bell pepper, diced carrots, diced avocado, hard-boiled egg, diced beets, dried cranberries, and chopped dates or apricots. Toss gently to combine all the ingredients.
5
Drizzle Girard's champagne dressing over the salad mixture to taste, and toss again to ensure everything is well coated.
6
Top the salad with the sliced spiced chicken breasts and sprinkle roasted almonds over the top for added crunch and flavor. Serve immediately and enjoy!
Nutrition Information
9.5
Fat
18.75
Carbs
11.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Moroccan Chicken Salad with Roasted Vegetables?
It is a hearty salad combining tender spiced chicken, roasted butternut squash, fresh vegetables, dried fruits, and almonds with a champagne dressing.
What spices are used to season the chicken?
The chicken is rubbed with a paste made from ground coriander, cinnamon, and olive oil.
At what temperature should the oven be set for roasting?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the butternut squash need to roast?
The diced butternut squash should roast for about 10 minutes until tender and slightly caramelized.
What is the recommended internal temperature for the chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to be fully cooked.
What type of chicken is used in this recipe?
The recipe calls for three boneless chicken breasts.
What kind of dressing is recommended for this salad?
Girard's champagne dressing is used to coat the salad ingredients.
Which dried fruits are included in the salad?
The recipe includes dried cranberries and a choice of chopped dates or dried apricots.
What provides the crunch in this Moroccan salad?
Roasted almonds are sprinkled over the top to add crunch and flavor.
How many calories are in a serving of this salad?
This recipe contains approximately 200 calories per serving.
Is this salad considered healthy?
Yes, it is tagged as healthy and features nutritious ingredients like fresh produce and wholesome proteins.
What type of lettuce is used as the base?
One head of sliced romaine lettuce is used as the salad base.
Are there eggs in this recipe?
Yes, the recipe includes one diced hard-boiled egg.
How are the beets prepared for the salad?
The recipe uses one 8-ounce can of beets, which should be diced.
What other fresh vegetables are included in the mix?
The salad includes diced red bell pepper, carrots, and avocado.
How do I prepare the spice rub for the chicken?
In a small bowl, mix together ground coriander, cinnamon, and olive oil to create a paste.
Can I grill the chicken for this recipe?
Yes, you can grill the chicken on a Foreman grill, pan-sear it on the stovetop, or bake it in the oven.
How much protein does this salad provide?
This recipe provides 11.25 grams of protein per serving.
What is the fat content of the salad?
The salad contains 9.5 grams of fat per serving.
How many carbohydrates are in this dish?
There are 18.75 grams of carbohydrates per serving.
What is the preparation for the avocado?
One avocado should be diced before being added to the salad bowl.
Should I let the chicken rest after cooking?
Yes, you should let the chicken rest before slicing it into strips to keep it tender.
Is this a copycat recipe?
Yes, this recipe is a copycat version of a California Pizza Kitchen dish.
How should the carrots be prepared?
Two carrots should be diced before being tossed into the salad.
Can I use dried apricots instead of dates?
Yes, the recipe allows for either 1/4 cup of chopped dates or dried apricots.
What is the total number of ingredients used?
There are 15 ingredients in total for this recipe.
When should the dressing be added?
Drizzle the dressing over the salad mixture and toss before topping with the chicken and almonds.
How should the chicken be served?
The chicken should be sliced into strips and placed on top of the tossed salad.
What amount of almonds is required?
The recipe calls for 1/4 cup of roasted almonds.
Is the butternut squash served raw or cooked?
The butternut squash is served roasted and tender.