Moroccan Chicken Salad

When the weather is warm, the number 1 thing I feel like eating is salads. Actually, that’s a lie. Ice cream is right up there too. And chocolate. And cake. But you get the point! Salads are the perfect way to spend a hot summers night. This Moroccan Chicken Salad really is the bomb. It’s flavours are crazy good and you’ll want to make it over and over again. Seriously. There are a few different elements to making this salad, but they’re all easy as!

Moroccan Chicken Salad

Start off by marinating chicken breast strips in a little olive oil and a really good shake of Moroccan seasoning. Pop them into the fridge to let the flavours develop. Mix together a simple dressing of  greek yoghurt, lemon juice, garlic, sea salt and pepper and place into the fridge until needed.

Moroccan Chicken Salad

Preheat your oven to 200 degrees. Rinse a tin of chickpeas under cold water and then place onto a few sheets of paper towel. Place another sheet of paper towel over top and rub gently until the chickpea skins have come off. Make sure the chickpeas are super dry. Place into a bowl, add 1 tbs olive oil, sea salt and cracked pepper. Pop the chickpeas into a baking tray and place into the oven for 15 minutes. Take out and give them a good shake. Pop them back into the oven for another 15 minutes or until golden and crunchy. Remove from the oven and set aside.

Moroccan Chicken Salad

Grate some cheese onto 2 flat whole-wheat pita bread wraps and place into the oven (still preheated to 200 degrees) to cook until golden and crispy – this will take about 5-10 minutes. Remove from the oven and set aside. Break into pieces. Meanwhile place mixed lettuce leaves (baby spinach and rocket are great too!), chopped tomatoes and cucumber on a serving plate.

Moroccan Chicken Salad

Cook the marinated chicken on a BBQ or frying pan for 10 minutes or until cooked through. Place the chicken on top of the salad platter. Surround with the cheesy pita bread chips. Dollop over the dressing and sprinkle with the crispy roasted chickpeas. PS – I add wayyyyyy more dressing and chickpeas than is shown in these photos (but if I added it all, you wouldn’t be able to see any of the salad!!). So make sure you load it up with chickpeas and dressing – they’re so good. Oh and totally dunk those pita chips into the dressing. Voila – Moroccan Chicken Salad. One word. AMAZING!

Moroccan Chicken Salad

Moroccan Chicken Salad

I like to leave this on a big platter and let everyone serve themselves (or better yet, eat it straight off the platter to save on dishes!!). This is a great dinner idea that will really ‘wow’ everyone. If you are running short on time, the oven roasted chickpeas aren’t a total necessity, but they’re sooooo damn good (and you can make a big batch for a healthy snack during the week!).

Moroccan Chicken Salad

I think that this really does prove once and for all that salads shouldn’t be boring and flavourless… nope, they should be bouncing around the plate with heaps of different elements, flavours and texture, and of course, be totally and utterly delicious.

 

What are your favourite (non-boring!!) salads?

 

Moroccan Chicken Salad

Moroccan Chicken Salad

A salad that is bouncing with flavours! This Moroccan Chicken Salad will have you drooling!
0 from 0 votes
Print Pin Rate
Course: Main
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Bake Play Smile

Ingredients

  • 2 chicken breasts thinly sliced into strips
  • 1 tbs olive oil
  • 1 tbs Moroccan seasoning
  • For the Salad:
  • 150 g lettuce salad mix rocket and baby spinach work well too
  • 2 tomatoes chopped
  • 1 cucumber chopped
  • For the Oven Roasted Chickpeas:
  • 1 X 400g tin chickpeas drained and rinsed
  • 1 tbs olive oil
  • sea salt and cracked pepper
  • For the Pita Bread Chips:
  • 2 X pita bread wraps
  • 3/4 grated cheese
  • For the Dressing:
  • 1 cup Greek Yoghurt
  • 1 tbs tahini
  • 1 tsp minced garlic
  • 1 tbs lemon juice
  • sea salt and cracked pepper

Instructions

  • Cut the chicken breasts into long thin strips and place in a bowl.
  • Add 1tbs olive oil and 1tbs Moroccan seasoning. Mix well to combine. Cover with plastic wrap and place into the fridge to marinate.
  • In a small bowl mix together the greek yoghurt, lemon juice, minced garlic, sea salt and pepper. Place into the fridge until needed.
  • Preheat oven to 200 degrees.
  • Rinse a tin of chickpeas under cold water and then place onto a few sheets of paper towel.
  • Place another sheet of paper towel over top and rub gently until the chickpea skins have come off. Make sure the chickpeas are completely dry (as the drier they are, the crispier they will become!).
  • Place the dried chickpeas into a bowl, add 1 tbs oil, sea salt and cracked pepper.
  • Pop the chickpeas into a baking tray and place into the oven for 15 minutes.
  • Take out of the oven and give them a good shake.
  • Place the tray back into the oven for another 15 minutes or until golden and crunchy. Remove from the oven and set aside.
  • Grate 3/4 cup of cheese onto 2 flat whole-wheat pita bread wraps and place into the oven (still preheated to 200 degrees) until golden and crispy - this will take about 5-10 minutes.
  • Remove from the oven and set aside.
  • Meanwhile place mixed lettuce leaves (or baby spinach and rocket), chopped tomatoes and cucumber on a serving plate.
  • Preheat the BBQ grill on high heat (or use a frying pan).
  • Cook the marinated chicken for approximately 10 minutes or until cooked through.
  • Place the chicken on top of the salad platter.
  • Surround with the cheesy pita bread chips.
  • Dollop over the dressing and sprinkle with the crispy roasted chickpeas.

 

40
Leave a Reply

avatar

  Subscribe  
newest oldest
Notify of
Sammie @ The Annoyed Thyroid

This looks salad-tastic! I love Moroccan flavours and I love all the different textures on one plate. Nom!

K / Pure & Complex

I am such a salad person and I am so in love with this. OMG I am so hungry now lol

Cindy @Your Kids OT

This sounds so yummy! We had morroccan lamb last night and this salad would have been perfect with it. Love the sound of those chickpeas!

Nicole- Champagne and Chips

This looks fantastic! Definitely going to be making this.
Do the chickpeas get really crunchy like the roasted ones you can buy?