Moroccan Chicken Salad
Author: 
Recipe type: Main Dish Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This satisfying main dish salad is loaded with flavor, texture, nutrients and plenty of protein.
Ingredients
  • 1 small head of romaine lettuce or romaine hearts, chopped
  • 2 boneless, skinless chicken breasts, roasted
  • 1 small carrot, shredded
  • 1 large beet, peeled, cubed and roasted
  • 1 small butternut squash, peeled, cubed and roasted
  • 1 ripe avocado, cubed
  • 2 hard boiled eggs, sliced
  • ¼ cup Marcona or plain almonds
  • ¼ cup dates, chopped
  • ¼ cup dried cranberries
  • 6 tbsp divided in thirds olive oil
  • 1 tsp maple syrup
  • 2 tbsp lemon juice
  • ½ tsp each coriander and cumin
  • 1 tbsp garam masala blend
  • ¼ tsp powdered turmeric
Instructions
  1. Begin by preheating the oven to 400 and preparing your squash and beets to roast by tossing them each separately in 2 tbsp of olive oil and a tsp of maple syrup. Add a pinch of salt and pepper, and spread out on a roasting or sheet pan, and roast for 20-30 minutes.
  2. Lower heat of oven to 350 and season your chicken breasts in 2 tbsp of olive oil, the garam masala and turmeric. Toss to coat and place on a sheet pan and cook for 20-30 minutes. Cut in slices when cool enough to handle.
  3. See note in post if you'd like to cook your chicken with your vegetables.
  4. As your veggies and chicken cook, prepare the rest of your ingredients by slicing egg, chopping up dates, cubing the avocado and shredding the carrots.
  5. To make dressing, whisk together 2 tbsp olive oil, lemon juice and cumin & coriander.
  6. Assemble salad ingredients and toss in dressing to coat. Serve immediately and chow down!
Recipe by For the Love of... at http://www.fortheloveof.net/food-wellness/moroccan-chicken-salad/