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Healthy Moroccan Chicken Salad

Date

Traveling through Santa Barbara recently proved to be inspirational. I was in search of healthy lunches and came upon a health food store on our way to the historically beautiful courthouse building. Fortunately being “served” related to a chicken salad I ordered, and in no way connected with our visit to the courthouse! I thought the chicken was so delicious I wanted to make it for my family at home, and put my own healthy spin on it to ensure it had the right balance of protein, complex carbohydrates and healthy fats–like ALL my meal solutions. I was able to cut the fat in the original recipe substantially and maintained all the great Moroccan flavors through the use of many spices. It’s good the first day, and once the flavors meld, even better the next! Serve over 1/2 cup of quinoa or brown rice, or 100% whole grain toast for an added 100 calories and the perfect amount of healthy carbohydrates to keep you full and fueled until your next meal. Enjoy!

Makes 12 Servings

CAL-226/PRO-41g/CARB-3g/FAT-6g/SAT FAT-0

What  to buy:

Moroccan Chicken Salad Nutrition Facts Label

  • 6 Chicken Breasts, boneless, skinless and preferably organic
  • 1/3 c Red Onion, chopped
  • 1/3 c Green Olives, pitted
  • 1/3 c Kalamata Olives, pitted
  • 1 T Orange Peel, fresh if possible
  • 2 T Italian Parsley, fresh, chopped
  • 2 T Mint, fresh, chopped
  • 2 T Cilantro, fresh, chopped
  • 1/2 c Roasted Red Pepper
  • 1/2 c Cherry Tomatoes, halved
  • 2 Stalks Celery, chopped

DRESSING:

  • 1 T Lemon Juice
  • 1/3 c Vegan Mayonaise, Light (Nasoya Vegan Nayonaise, or Veganaise)
  • 1 T Moroccan Spices (Make ahead, see below)

MOROCCAN SPICE MIX–Combine the ingredients below and save in a recycled spice jar or other glass container

  • 5 t Nutmeg
  • 5 t Cumin
  • 5 t Coriander
  • 2 1/2 t Allspice
  • 2 1/2 t Ginger
  • 1 t Cayenne
  • 1 1/4 t Cinnamon
  • 1/2 t Turmeric

What to do:

In a medium skillet, spray lightly with olive oil. Place thawed chicken breasts top side down in hot skillet to brown quickly. Reduce heat and add about 1/2″ of water in the skillet and cover with a lid until cooked through, about 10 minutes. Remove breasts and shred them with a fork, or cube them, whichever is your personal preference. Add to  bowl with remaining ingredients but not the dressing.

To make the dressing, add lemon juice, Veganaise and 1 tablespoon Moroccan Spice Mix. Add to the chicken mixture and toss until well combined.

Like this recipe? Have you added your own spin? Let me know!

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