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Homemade Moroccan Chicken Salad photo

Moroccan Chicken Salad

This Moroccan Chicken Salad is a vibrant, flavor-packed dish! With tender chicken and a creamy dressing, it's perfect for lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 pound cooked chicken breast diced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup sliced Kalamata olives rinsed and drained
  • 1/4 finely minced preserved lemon
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped dried apricots
  • 1/4 cup raisins
  • 1/4 cup chopped slivered almonds
  • 1 teaspoon mild curry powder
  • 1 teaspoon honey
  • 1 teaspoon harissa
  • 1/2 teaspoon salt to taste

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Directions:
  1. 1. Prepare the Chicken: Begin by dicing your cooked chicken breast into small, bite-sized pieces. If you have leftover chicken, this is the perfect way to use it.
  2. 2. Make the Dressing: In a mixing bowl, combine the mayonnaise and sour cream. Whisk until smooth and well blended.
  3. 3. Add Flavorings: To the creamy mixture, add in the minced preserved lemon, mild curry powder, honey, and harissa. Stir well to combine all the flavors.
  4. 4. Combine Ingredients: In the same mixing bowl, add the diced chicken, Kalamata olives, chopped cilantro, dried apricots, raisins, and slivered almonds. Gently fold all the ingredients together until they are well coated with the dressing.
  5. 5. Season to Taste: Sprinkle in the salt and give the salad another gentle stir. Taste and adjust the seasoning if necessary.
  6. 6. Chill Before Serving: For the best flavor, cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes.
  7. 7. Serve and Enjoy!: Once chilled, give the salad a final stir, and it’s ready to be served!

Notes

  • For a lighter dressing, substitute Greek yogurt for mayonnaise and sour cream.
  • Store leftovers in an airtight container for up to 3 days.
  • Add slivered almonds just before serving for optimal crunch.