Moroccan Chicken Salad
I promise we don’t always eat sweets, despite what my recipe archives may suggest! I’ve just happened to have a huge backlog of muffins, cookies, and pies waiting to be published.
Although most salads are naturally gluten-free and you can all find hoards of recipes elsewhere, I figured I’d share a more realistic insight into what our family eats on a normal basis. I’m a huge salad fan, and so his my husband as long it’s hearty and full of goodies.
This salad is based off of a salad I saw on the menu of California Pizza Kitchen. I’ve never tasted theirs, but the description of the dish was enough to make me want to create a copycat version at home. Don’t be turned off by the long list of ingredients. They all come together to create an intensely flavorful salad full of anti-inflammatory spices.
| Ingredients (serves 4) For the Chicken 1/2 pound boneless, skinless chicken breast For the Salad 1 cup butternut squash, peeled and cubed |
Directions
Place all of the chicken ingredients in a ziploc bag or glass dish and marinate in the refrigerator for 24 hours.
Preheat oven to 400 degrees. Bake the chicken for 20 minutes, flipping once, until it’s cooked thru. Let cool while you prepare the remainder of the salad. This can also be done the day before and stored in the refrigerator.
Toss the beets and butternut squash in the olive oil and sea salt, then roast at 400 degrees for 10-12 minutes until tender. Remove from oven, then let cool.
Toss together the butternut squash, beets, lettuce, dates, avocado, carrot, almonds, and cranberries. Slice the chicken and place it on top, then drizzle with Champagne Vinaigrette.
Champagne Vinaigrette
In a blender (I actually used a blender bottle!), mix together 1 teaspoon dijon mustard, 1/8 cup champagne vinegar, 1 teaspoon lemon juice, and a pinch of salt and pepper. With the blender running, drizzle in 1/2 cup olive oil.
Shared on Allergy Free Wednesdays and SIT
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[...] Moroccan Chicken Salad from Against All Grain [...]
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[...] but since I cook for a family of 2.5 we always have leftovers. We like to serve it with this Moroccan Chicken Salad but I leave the chicken off since the soup is like a meal in [...]
Looks fabulous, as always. Thanks for the inspiration. Once I’m back on raw veggies, I can’t wait to eat some salad!
Hi Danielle,
This salad is gorgeous! Looks so filling. I love the Moroccan theme. Don’t you just love cranberries in salad! Our Coop has awesome sugar free, sulfur free cranberries in bulk and I always have some on hand in the fridge. I made a salad today with fennel, apple and radicchio (and of course with cranberries). I’ll be sharing that later. But I am definitely going to try your recipe! For a long time I just couldn’t eat salad, but since my digestion has improved, I’m tolerating more and more raw greens. So glad for this.
Hope you’re feeling well!
–Amber
I’m majorly turned on by this CPK salad too! But honestly I do prefer making my own as they are always a bit of a letdown in the restaurant. Nice copycat work! Oh, and I’m glad you ommitted the hard boiled egg which CPK uses in this salad, it just doesn’t seem to go with the rest of it at all.
I agree! They are either over dressed, too salty, or make you feel heavy after eating them. Yeah I chose to leave off the eggs and the bell peppers. I guess I should probably try the original to see how close I came! But regardless, it’s yummy!
This is one of my favorite salads.. Even before going Paleo my body loved this salad. So happy that I can no recreate this at home. Thank you so very much…Kathy
Thanks so much for linking up. Hope to see you next week.
Ooh, I love the look of this. I’m going to try it tomorrow with grilled swordfish in lieu of chicken. Thanks for the recipe!
I just had this salad at California Pizza Kitchen at Foxwoods Casino in Connecticut and I loved it. This version is pretty close. I just made the dressing and it was great. I did change a few things. I just used a romaine lettuce instead of the salad recipe above because I didn’t have all the ingredients. I used the dressing recipe as listed, but I also added one clove of crushed garlic, salad seasoning, granny smith apples, fresh dill, dried cranberries and pine nuts. It came out so good. I have the chicken salad ingredients on my grocery list and I can’t wait to try the complete recipe.
Thanks for sharing this!!!! I loved this sald and also wanted to attempt making at home in a paleo friendly way! yay!
I was put off at first by all the ingredients but I eventually tried this salad and absolutely love it. Can’t wait to eat it again! I tweaked it a little due to being short one or two ingredients but it was still delicious.
I tried this last night and it was absolutely fabulous. I did, however, add medjool dates to the dressing during the blending process as I like my vinaigrette a little on the sweet side. The roasted beets were out of this world! I’m eating the leftovers for lunch at this very moment. -YUM!