moroccan-chicken-salad

Moroccan chicken salad

We all know that salads are meant to be healthy, and we’re all trying to take good care of ourselves given everything that’s going on (waves hand in the air to represent Covid, general flu season, and other morbid thoughts). But there are several potential problems with this.

When you’re prepping your meals for the week (or the next few days, depending on how organised you’re feeling) the last thing you want to worry about is soggy salads. You can read about some of the ways which we deal with this disappointing problem here.

But the other problem is, I am writing this in December. It is 3 degrees outside and, although the lettuce in my ridge is looking at me in a forlorn, “when am I coming out to see the world?” kind of way, I’m firmly leaning towards a steaming bowl of sausage and pasta with a heap of parmesan cheese on top.

This Moroccan Chicken salad can help me with the 2nd problem. It’s light and healthy, but warming and definitely not plagued by dropping lettuce. It stores well in the fridge and, if you’ve been super organised and read our article on what to fill your fridge with, then you’ve already got most of the ingredients!

Serves: 4

Miso rice with pan-fried prawns step-by-step.

Ingredients:


4 chicken breasts (you can precook these in the oven at 180 degrees for 25 minutes with some foil over the top, and then store them in the fridge).

Olive oil (or coconut oil for a slightly different flavour)

A handful of pumpkin seeds

50g uncooked quinoa

30g green olives, pitted

10g preserved lemon peel, sliced into strips

A few leaves of fresh parsley and mint (or 1 tsp of frozen)

85g cooked peas

2 handfuls of spinach


For the dressing:

2 tbsp of runny honey

Juice of 1 lemon

4 tbsp olive oil

Salt and pepper to taste

What to prep:


If you have chicken breasts (or thighs or fillets of any kind) in the fridge then you can use these alongside the rest of the salad. If you haven’t then follow these instructions:


Cut your chicken breasts in half and sauté them in a pan with the olive or coconut oil until golden brown (around 10-15 minutes depending on size.


Season with salt and pepper (or even some chili flakes if you’re feeling spicy!)


Put the quinoa in a saucepan with 1.5 cups of water. Bring to the boil and then simmer until all the little kernels have unwound (around 12 minutes). You shouldn’t need to drain it, but pop it in a sieve if it seems a little damp!


In another saucepan, cook the frozen peas for around 5 minutes.


Combine all the elements of the dressing in a cup/jam jar/small bowl and whisk them together.


All these elements can be kept in the fridge for a few days.


When you’re hungry:


Combine the quinoa, olives, lemon peel, mint, parsley, peas and spinach in a bowl.


Add the pumpkin seeds and the chicken.


Pour the dressing over the top and you now have the perfect, warm, non-wilting salad!


Time-saving tip

As well as pre-cooking the chicken you can save even more prep time for this recipe by pre-making the quinoa the morning or evening beforehand and storing it in the fridge then just take it out when you’re ready and warm it through in the microwave.

Key ingredients you need make Moroccan chicken salad
chicken-breasts
Chicken breasts
frozen-peas
Frozen peas
quinoa
Quinoa
spinach
Spinach

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Moroccan-chicken-salad

Moroccan chicken salad

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This Moroccan Chicken salad is light and healthy, but warming. It stores well in the fridge and, if you’ve been super organised you can get ahead of the game by pre-prepping most of the ingredients so you can pull it all together in undre 10 minutes!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Lunch, Main Course, Salad
Servings 4 people

Equipment

  • frying pan
  • 2 saucepans
  • wooden spoon
  • Spatula
  • mixing bowl

Ingredients
  

  • 4 chicken breasts
  • 1 tbsp olive oil
  • handful pumpkin seeds
  • 50 grams uncooked quinoa
  • 30 grams green olives, pitted
  • 10 grams preserved lemon peel sliced into strips
  • A few leaves of fresh parsley and mint (or 1 tsp of frozen)
  • 85 grams cooked peas
  • 2 handfuls spinach
  • 2 tbsp runny honey
  • Juice of 1 lemon
  • 4 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • If you have chicken breasts (or thighs or fillets of any kind) in the fridge then you can use these alongside the rest of the salad. If you haven’t then follow these instructions:
  • Cut your chicken breasts in half and sauté them in a pan with the olive or coconut oil until golden brown (around 10-15 minutes depending on size.
  • Season with salt and pepper (or even some chili flakes if you’re feeling spicy!)
  • Put the quinoa in a saucepan with 1.5 cups of water. Bring to the boil and then simmer until all the little kernels have unwound (around 12 minutes). You shouldn’t need to drain it, but pop it in a sieve if it seems a little damp!
  • In another saucepan, cook the frozen peas for around 5 minutes.
  • Combine all the elements of the dressing in a cup/jam jar/small bowl and whisk them together.
  • Combine the quinoa, olives, lemon peel, mint, parsley, peas and spinach in a bowl.
  • Add the pumpkin seeds and the chicken.
  • Pour the dressing over the top and you now have the perfect, warm, non-wilting salad!
Keyword chicken, quinoa, salad, spinach, winter salad
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