Moroccan chicken salad
Discover the exotic flavors of a Moroccan-inspired chicken salad. Packed with aromatic spices, tender chicken, and fresh vegetables, this salad is a delightful culinary journey for your taste buds.
Ingredients:
- 2 small parsnips, peeled and quartered lengthwise
- 2 medium turnips, peeled and cut into wedges
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 teaspoons ras el hanout (Moroccan seasoning)
- Kosher salt and freshly ground pepper
- 1 lemon, halved
- 1 15-ounce can chickpeas, drained, rinsed and patted dry
- 2 cups shredded rotisserie chicken, skin removed 1/2 cup dried apricots, quartered
- 1/2 cup pitted oil-cured olives
- 1/4 cup sliced almonds
- 1 5-ounce package baby arugula-spinach blend (about 8 cups)
Instructions:
- Heat up the broiler. Mix together the parsnips and turnips in a spacious bowl with 1 tablespoon of olive oil, 1 teaspoon of ras el hanout, 1/4 teaspoon of salt, and some pepper. Lay them out on a baking sheet and place the lemon halves with the cut side facing up. Broil until the vegetables get a light golden brown color, approximately 5 minutes.
- Coat the chickpeas in the same roomy bowl with 1 tablespoon of olive oil and the leftover 1 teaspoon of ras el hanout. Transfer them to the baking sheet with the other vegetables and give it a good stir. Broil until they become soft, which should take about 5 minutes. Allow it to cool down for about 5 minutes.
- Extract the juice from the broiled lemon into a large bowl. Season with 1/4 teaspoon of salt and some pepper, then blend in the remaining 1/4 cup of olive oil. Mix in the chicken, dried apricots, olives, and almonds, coating them well. Introduce the broiled vegetables, chickpeas, and the mix of arugula and spinach; toss everything together.
Summary:
- Calories: 2467 kcal
- Fat: 116 g
- Protein: 55 g
- Carbs: 342 g
- Potassium: 5788 mg
- Magnesium: 443 mg