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Moroccan chicken salad

Chicken salad works great for almost any occasion, especially dinner on a hot day. Spice up your chicken salad with Greek yogurt, Moroccan flavors, herbs, apricots, and carrots. 

By The Runaway Spoon / June 18, 2013

Quickly cook chicken, or use leftovers to make this Moroccan-inspired chicken salad.

The Runaway Spoon


As the weather really starts to heat up, a cool summer supper salad is a great thing to have in the fridge. Chicken salad is perfect picnic or party food, great for a weekend at the lake or lunch by the pool. I love a good chicken salad and make many different versions depending on the occasion and the mood. I like chunky chicken, crunch, texture and color – something interesting and intriguing, so this recipe has become a favorite.

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The Runaway Spoon

Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

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This savory–sweet recipe is unique and distinctive and will spice up your regular summer menu. It’s lighter and healthier with Greek yogurt, which still adds richness and tang and the fresh herbs give it zing and brightness. Traditional Moroccan spices are what set this iteration apart, and the herbs, apricots and carrots make this a colorful addition to any summer table.

RECOMMENDED: 22 summer salads

Moroccan chicken salad
Serves 4 

4 boneless, skinless chicken breasts

2 lemons

1 cup Greek yogurt

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon coriander

1/8 teaspoon cayenne

1 tablespoon finely chopped fresh mint

2 tablespoons finely chopped fresh parsley

1/2 cup slivered almonds, toasted

6 dried apricots, finely chopped

1/4 cup shredded carrots

1. Preheat the oven to 350 degrees F.

2. Squeeze half of one lemon into a baking dish that just fits the chicken. Lay the chicken on top, and squeeze the other half of the juice over it. Tuck the spent lemon halves in between the chicken. Slice the other lemon into thin slices and lay over the chicken breasts. Cover the dish tightly with foil and bake until the chicken is cooked through, with an internal temperature of 165 degrees F, about 30 minutes.

3. Uncover the dish and leave the chicken in the liquid until cool. Chop the chicken into small, bite size cubes.

4. Mix the yogurt and spices together in a large bowl. Stir in the mint and parsley until thoroughly combined. Add the chicken, almonds, apricots and carrots and gently fold everything together until the yogurt evenly coats all the chicken and the ingredients are evenly distributed.

5. Refrigerate for several hours to allow the flavors to meld. The chicken salad will keep covered in the fridge for two days.

RECOMMENDED: 22 summer salads

Related post on The Runaway Spoon: Comeback Shrimp Salad

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