Moroccan Chicken Salad
Kimberly Killebrew
The flavors of Morocco come together in this irresistibly delicious Moroccan Chicken Salad that's perfect as a sandwich filling or served on a bed of lettuce!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Main Course, Side Dish
Cuisine American, Moroccan
Servings 6
Calories 367 kcal
- 1 pound cooked chicken breast , diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup sliced Kalamata Olives , rinsed and drained
- 1/4 finely minced preserved lemon , flesh discarded; thoroughly rinse the peel before mincing
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped dried apricots
- 1/4 cup raisins
- 1/4 cup chopped slivered almonds
- 1 teaspoon mild curry powder
- 1 teaspoon honey
- 1 teaspoon harissa
- 1/2 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).
Calories: 367kcal | Carbohydrates: 12g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 573mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Keyword Moroccan Chicken Salad