Thank you to Lindsay for sponsoring this post and to my readers for supporting the brands that help make The Daring Gourmet possible!
Moroccan food is just downright delicious. It’s considered among the most diverse cuisines in the world, the reason being that for centuries Morocco rubbed shoulders with a number of other culture influences, and they embraced those influences. Moroccan cuisine is primarily Berber-Moorish but also incorporates European influences, especially the Mediterranean.
This Moroccan chicken salad is a recipe that I developed a couple of years ago and, incorporating several authentic Moroccan ingredients and flavors, has been a family favorite ever since. While not by any means a traditional Moroccan dish, it incorporates several authentic Moroccan ingredients and flavors.
Many dishes in Morocco combine such ingredients as meat (mostly commonly chicken) with a variety of textures and flavors like crunchy nuts, sweet dried fruits, honey, harissa (a fiery Moroccan chili paste), olives and, a personal favorite, preserved lemons. That combination of ingredients is commonly found in tagines, a traditional Moroccan dish cooked in domed ceramic with the same name.
We’re going to create a fun and tasty dish that’s kind of like a tagine in the form of a chicken salad.
This Moroccan Chicken Salad is perfect as a filling for sandwiches but is also perfect to serve as an appetizer: Slice croissants into rounds, place a small piece of lettuce on them and top with a dollop of Moroccan Chicken Salad. Or, if you’re going for something lighter, low carb or gluten free, you can use Belgium endives: Remove the leaves and scoop some chicken salad into them. In both cases a small sprig of cilantro or parsley and a slice or two of black olives makes the perfect garnish.
Olives are an integral part of Moroccan cuisine and are a perfect addition to this chicken salad where they add a touch of salt and a nice earthy flavor. When it comes to choosing which olive to use for this chicken salad, you can go with a mild or stronger olive. If you like a mild olive the Lindsay California Black Olives are a great choice.
If you prefer a stronger olive, Lindsay has a another great option: Kalamata Olives, which I’ve used here. With their deep, purplish tones, Kalamata olives are rich and intensely fruity and stand up well next to bold flavors. They add a nice briney contrast to this Moroccan Chicken Salad which I just love. I’ve used both kinds of olives in this salad but particular enjoy the Kalamatas.
Whichever route you choose, the flavors and textures in this Moroccan Chicken Salad are sure to win you over!
Let’s get started!
Slice the Kalamata olives, finely mince the preserved lemon, and coarsely chop the dried apricots, slivered almonds and cilantro.
The preserved lemons contribute soooo much to the flavor of this chicken salad. If you can’t find them in your local ethnic foods store you can very easily make them yourself, which is what I do. Check out my recipe for Homemade Preserved Lemons.
Add everything to medium mixing bowl with all of the remaining ingredients except for the chicken. Stir to combine.
Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken.
Cover and refrigerate the Moroccan Chicken Salad for at least 2 hours before serving.
Enjoy as a delicious sandwich spread…
…or, as an appetizer, serve the Moroccan Chicken Salad scooped into endive leaves or on sliced croissant rounds (place a small piece of lettuce on the croissant slices to add color, texture and to prevent the croissant from getting soggy).
Enjoy!
- 1 pound cooked chicken breast, diced
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup sliced Lindsay Kalamata Olives, rinsed and drained
- ¼ finely minced preserved lemon (flesh discarded; thoroughly rinse the peel before mincing)
- ¼ cup chopped fresh cilantro
- ¼ cup finely chopped dried apricots
- ¼ raisins
- ¼ cup chopped slivered almonds
- 1 teaspoon mild curry powder
- 1 teaspoon honey
- 1 teaspoon harissa (optional, if you'd like a touch of heat)
- ½ teaspoons salt
- Place all the ingredients except for the chicken in a bowl and stir to combine. Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken. Refrigerate for at least 2 hours before serving.
- Enjoy as a sandwich filling or as an appetizer serve it scooped into endive leaves or sliced croissant rounds (place a small piece of lettuce on the croissant slices to add color, texture and to prevent the croissant from getting soggy).
Thank you to Lindsay for sponsoring this post and to my readers for supporting the brands that help make The Daring Gourmet possible!
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Jenn @ Peas and Crayons says
I’m flipping out over the ingredients! What a great take on chicken salad and it sounds beyond tasty too! :-)
Kimberly @ The Daring Gourmet says
Thanks so much, Jenn! :)
Aly ~ Cooking In Stilettos says
As always, you have a stellar recipe here Kim! I am loving the flavors in this and it would be perfect for a summer appetizer in some endive leaves – love it!
Kimberly @ The Daring Gourmet says
Thanks so much, Aly! :) I agree, those cool, crunchy endives are perfect for appetizers.
Lora @savoringitaly says
The photo of the tangines is just gorgeous!! I would love to visit Morocco one day, but feel like I’m already there looking at your recipe. I am all for serving it with the endive leaves…so nice and light for summer
Kimberly @ The Daring Gourmet says
The endives are a really nice alternative to the carbs. Thanks, Lora!
Maryanne | the little epicurean says
Whoa! I’m loving all the flavors in this salad. (I also want to buy all those colorful tagines!)
Kimberly @ The Daring Gourmet says
I want to own them all, too, Maryanne! :)
Rose | The Clean Dish says
Yes, Moroccan food rocks! I was lucky enough to sail across to Morocco from Gibraltar some, uh, 22 years ago and I just about loved every meal I had along the cost! This chicken salad — absolutely wonderful! Can’t wait to try it!
Kimberly @ The Daring Gourmet says
Thanks, Rose, and YES, the ferry from Gibraltar to Morocco is short and inexpensive!
Jen @ The Weary Chef says
This looks so tasty and delicious! Love those colorful pictures of Moroccan culture! :)
Kimberly @ The Daring Gourmet says
Thanks, Jen!
Des @ Life's Ambrosia says
What a great twist on chicken salad! This looks so good!
Kimberly @ The Daring Gourmet says
Thanks so much, Des!
Valerie | From Valerie's Kitchen says
I wish I had this for lunch today! Looks incredible!
Kimberly @ The Daring Gourmet says
I wish I did, too, Valerie! Seriously, I never get tired of this stuff.
Abeer says
Those moroccon pots are so pretty, just like your moroccon salad!
Kimberly @ The Daring Gourmet says
Thank you, Abeer!
Michelle | A Latte Food says
I’ve never been to Morocco, but I’ve always wanted to travel there! This chicken salad recipe sounds fantastic!
[email protected] says
Such a great Summer recipe, my entire family would love this. Especially with these perfect olives!
Kate H. says
I made this for lunch today and it is SOOOOOO good!!! I didn’t change anything except that I didn’t have harissa so I used a spicy curry powder instead to give it a touch of kick. This is seriously the best chicken salad I’ve ever had. I brought extra with me to work and a couple of my co-workers tried it. Everyone wants the recipe, lol :) THANK YOU for this amazing recipe, I will definitely be making it again and again!
Kimberly @ The Daring Gourmet says
That’s awesome, Kate, I’m so glad you and your co-workers enjoyed it, thanks so much for letting us know!
Sara says
Argh, this recipe is making me wish I didn’t hate olives and their evil caper cousins! Any suggestions on something else I might substitute in this recipe to get that salty kick?
Kimberly @ The Daring Gourmet says
Lol, Sara! Well, there’s really no adequate substitute for olives, they’re so unique. That said, if you simply leave them out this chicken salad will still taste awesome.
Lora says
Hi,
This isn’t specifically about this recipe, but I just thought I should let you know that Morocco is in Africa and not the Middle East.
Kimberly @ The Daring Gourmet says
That is absolutely correct, Lora. Where is it you think I suggested otherwise?