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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


  • 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


  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.