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Moroccan Chicken Salad

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This post contains affiliate links.

Thank you to Lindsay for sponsoring this post and to my readers for supporting the brands that help make The Daring Gourmet possible!

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

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.

Moroccan-Chicken-Salad-11

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.

Moroccan-Chicken-Salad-6

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.

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

Moroccan-Chicken-Salad-olives-pic

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!

Kalamata-Olives-1-edited

Let’s get started!

Slice the Kalamata olives, finely mince the preserved lemon, and coarsely chop the dried apricots, slivered almonds and cilantro.

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

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.

1

Add everything to medium mixing bowl with all of the remaining ingredients except for the chicken.  Stir to combine.

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken.

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

Cover and refrigerate the Moroccan Chicken Salad for at least 2 hours before serving.

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

Enjoy as a delicious sandwich spread…

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

…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!

moroccan chicken salad olives apricots nuts almonds cilantro mayonnaise curry preserved lemons recipe

5.0 from 1 reviews
Moroccan Chicken Salad
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. 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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66 Responses

    • Hi Citra! If you think your husband will be able to identify the preserved lemon you can use a little lemon zest instead. But I’m telling you, it’s not the same or remotely as good! Still, this chicken salad is plenty delicious even without it.

      Reply

  8. I have a jar of Kalamata olives in the fridge – maybe I should whip up some of this salad! It sounds delicious.

    Reply

    • Thanks, Patricia! There’s nothing more quintessentially Moroccan than olives and preserved lemons and in combination they’re simply amazing.

      Reply

    • Thanks, Christine! Far, far from average, take this to the next potluck and watch people’s eyes light up! :)

      Reply

  14. This chicken salad sounds wonderful. I’m a big fan of Moroccan flavors (haven’t encountered the preserved lemon yet, but I saved your recipe when you originally shared it). Not certain my husband would like this, but I definitely want to try it.

    Reply

    • Your husband’s reaction may just surprise you, Susan, and if he doesn’t like it that’ll just leave more for you! :)

      Reply

  18. I love the vibrant colors in the pictures! And the flavors you have added here sound just as vibrant! I just developed a chicken salad recipe, too–must be the hot weather inspiring us all to make great dishes like this one for those days when a hot kitchen just won’t do. :o)

    Reply

    • Exactly, Dee Dee! I just got back from giving a presentation at the International Food Blogger Conference in Sacramento where I was met with (or rather scorched by) 108 degree weather!! So yes, a cold chicken salad is positively perfect for hot weather.

      Reply

    • Thanks so much, Aly! :) I agree, those cool, crunchy endives are perfect for appetizers.

      Reply

  23. 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

    Reply

  25. 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!

    Reply

  32. 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!

    Reply

    • That’s awesome, Kate, I’m so glad you and your co-workers enjoyed it, thanks so much for letting us know!

      Reply

  33. 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?

    Reply

    • 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.

      Reply

  34. 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.

    Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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