Moroccan Chicken Salad for a Starry Night

Transport your taste buds to the vibrant markets of Marrakech with this dazzling Moroccan Chicken Salad for a Starry Night. Perfectly spiced chicken breasts, seasoned with a warm blend of cumin, cinnamon, and paprika, are pan-seared to golden perfection and served atop a colorful medley of fresh mixed greens, crunchy cucumbers, sweet dried apricots, and creamy chickpeas. A drizzle of zesty lemon-honey dressing, infused with fragrant coriander, ties this dish together, while toasted almonds and fresh herbs like mint and cilantro add irresistible texture and brightness. Ready in just 35 minutes, this salad is a feast for both the eyes and the palate, making it the ultimate showstopper for a cozy weekend dinner or a special date night under the stars.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups mixed salad greens
• 1 medium cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 0.25 cup red onion, thinly sliced
• 1 cup chickpeas, drained and rinsed
• 0.5 cup dried apricots, chopped
• 0.25 cup toasted almonds, sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 0.5 teaspoon ground coriander

Directions

Step 1

Preheat a skillet over medium heat.

Step 2

In a small bowl, mix ground cumin, cinnamon, paprika, garlic powder, salt, and black pepper.

Step 3

Rub olive oil all over the chicken breasts, then coat them evenly with the spice mixture.

Step 4

Cook the chicken breasts in the preheated skillet for 6-7 minutes per side, or until they are fully cooked and internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes before slicing into thin strips.

Step 5

While the chicken rests, assemble the salad base in a large serving bowl by combining mixed salad greens, cucumber slices, cherry tomatoes, red onion, chickpeas, dried apricots, toasted almonds, cilantro, and mint.

Step 6

In a small jar or bowl, whisk together lemon juice, 1 tablespoon olive oil, honey, and ground coriander to create the dressing.

Step 7

Drizzle the dressing over the salad and toss gently to combine.

Step 8

Top the salad with the sliced chicken breasts and give one final light toss.

Step 9

Serve immediately, optionally garnished with additional fresh herbs or a sprinkle of toasted almonds.

Nutrition Facts

Serving size	(1296.3g)

Amount per serving	% Daily Value*
Calories	1758.5

Total Fat 62.5g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 295.8mg	0%
Sodium 3661.9mg	0%
Total Carbohydrate 167.8g	0%
Dietary Fiber 33.8g	0%
Total Sugars 85.5g
Protein 142.1g	0%

Vitamin D 3.5IU	0%
Calcium 447.6mg	0%
Iron 18.0mg	0%
Potassium 3645.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 31.5%

Carbs: 37.2%