Moroccan-Spiced Chicken Salad with Yoghurt Dressing

Moroccan-Spiced chicken salad recipe for 2 people

This chicken salad is inspired by the flavours of Morocco and is surprisingly quick to put together.

“The perfect January reset! I’ve always loved salads, especially colourful ones packed with fresh flavours and topped with a delicious protein, and making your own salad dressing is not as intimidating as it sounds.” – Dewi Imelda Wadhwa, chef, founder and creative director at All Things Delicious

Ingredients for the chicken salad

For the chicken marinade

• 2 chicken breasts, butterfly cut
• 2 tsp lemon juice
• 1 tsp cumin powder
• 1 tsp paprika powder
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• Salt and black pepper
• 2 tbsp olive oil plus more for frying

For the salad

• 1 medium carrot, cut into ribbons with vegetable peeler
• 100g mesclun salad mix – or salad mix of choice
• 2 tbsp pomegranates
• 2 tbsp roasted crushed pistachios
• 60g crumbled feta
• Sliced chicken breast
• 2 tbsp yoghurt dressing

For the yoghurt dressing

• 150g plain yoghurt
• 1 small garlic clove, minced
• 2 tsp lemon juice
• 1½ tsp honey
• ½ tsp salt
• 75ml olive oil

How to make the Moroccan-spiced chicken salad

1. Make the salad dressing by adding all the ingredients except the olive oil into a bowl.
2. Slowly add in the olive oil while whisking the yoghurt mixture; the dressing will start to emulsify.
3. Store in the fridge until ready to use. It keeps for up to 3 days in the fridge.
4. In a medium bowl, add the butterflied chicken breast pieces and the marinade ingredients. Let sit for 5 minutes.
5. Add 2 teaspoons of olive oil to a frying pan over medium-high heat and fry the chicken breasts, one at a time, for 1 minute on each side. Repeat with the second piece, adding more olive oil to the pan if needed. While frying, cover with a lid to prevent splatters and to keep the chicken moist.
6. Remove the chicken breasts from the frying pan and leave to cool slightly while you prepare the salad.
7. Add the mesclun and carrot ribbons into a bowl and toss together with the yoghurt dressing.
8. Place the salad on your serving plates, then top with the pomegranate seeds, pistachios and feta cheese.
9. Lastly, slice the chicken and top the salads with the chicken slices. Enjoy!

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