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moroccan chicken salad recipe olives preserved lemon nuts dried fruits apricots

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!
Print Recipe
4.75 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine American, Moroccan
Servings 6
Calories 367 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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).

Nutrition

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
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