The Every Kitchen

Moroccan-Inspired Chicken Salad

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I know it’s January 18 and New Years Resolutions are supposed to be 18 days underway, but… not if your name is Danielle.


Maybe that will be my first Resolution: GET IT TOGETHER DANIELLE.

I’ll schedule my first step of “Get It Together Danielle” to be accomplished by February 1st (…putting it on my Google Calendar now). Step Numero Uno: Decide on some actual New Year’s Resolutions. Realistic resolutions. I can think of 10 resolutions I would like to make, but 10 is probably not achievable.


I have, however, already come up with a list of anti-resolutions. These are things I am NOT going to do and I am NOT going to feel bad about not doing them.

Is it bad I can only come up with two? Hmm…

At the end of the day, for me, all of these things take up time — time that I would rather spend on this blog, connecting with you guys! Or volunteering. Or exercising. Or lounging with a big ole’ cuppa tea. Or eating this chicken salad.


Which is one of those things I can eat for dinner, straight from the Tupperware container, standing at the kitchen island, and not feel bad about not making a proper meal for myself. This is what’s happening here: Warm Moroccan-ness, crispy jicama, crunchy stachios, juicy grapes, chewy cranberries. And while I personally enjoy eating it straight from the container, it’s pretty enough to serve at a girly shower and it’s portable enough for a family picnic. And all the ladies will be like, “I’m watching my waistline, but I’m gonna have seconds of that chicken salad please,” and all the kids will be sayin’, “Momma pass me that chicken salad and the crackers too ’cause I can’t get enough.”

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Moroccan-Inspired Chicken Salad

A flavorful and versatile chicken salad. Serve on its own, over a bed of mixed greens, on toasted sandwich bread, or on crackers.
Course Entree
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author my Bottomless Boyfriend

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup red grapes sliced in half
  • 1/4 cup shelled unsalted pistachios
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup diced jicama
  • 1/4 cup plain nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 2-3 teaspoons Moroccan seasoning * to taste

Instructions

  1. Preheat oven to 400 degrees F. Coat the chicken in olive oil and place in a baking dish. Sprinkle both sides with salt and pepper. Bake for about 30 minutes, flipping halfway, until center of the chicken is 165 degrees F or juices run clear. Allow to cool before use.
  2. When chicken is cool, chop into bite-size pieces and place in a large bowl. Add grapes, pistachios, raisins or cranberries, and jicama.
  3. In a small bowl, mix the yogurt and mayonnaise until combined. Add lemon zest, lemon juice, and seasoning. Mix well.
  4. Add the yogurt mixture to the chicken mixture and gently fold with a rubber spatula.

Recipe Notes

*My Moroccan seasoning was a gift and is a blend of 9 different spices. McCormick sells a Moroccan Seasoning or you could substitute 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground coriander, 1/4 teaspoon cayenne, 1/4 teaspoon allspice.

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