Beretta Kitchen Chicken Moroccan Salad

Leftover chicken and tossed greens come together to make a zesty dish that will please even the biggest salad cynic in your life.

  • 10 Moroccan spiced roast chicken breasts
  • 4 tbsp olive oil
  • 1 garlic glove chopped finely
  • 1/2 cup Spiced Mixed Nuts (see recipe below)
  • 1/2 Bunch of Washed and Chopped Kale
  • 1 Small clam shell of pre washed Mixed Greens
  • 1/2 cup chopped dried Apricots
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup shaved cucumber
  • 1/4 cup of your favourite olives leave whole
  • 1/2 cup heirloom cherry tomatoes, halved lengthwise
  1. Start by preparing the Spiced Nuts (see recipe below).
  2. Let cool and put aside. Preheat oven to 350F.
  3. Toss chicken breasts with olive oil, garlic and 4 tablespoons of Moroccan Spice rub.
  4. Bake for 15-20 minutes or until your chicken reaches the internal temperature of 165F.
  5. Make the yogurt dressing by whisking all the ingredients together in a small bowl.
  6. To assemble the salad, toss all the greens, apricots, roasted red peppers, cucumber, olive and cherry tomato.
  7. Dress salad with Honey Yogurt dressing until greens are lightly coated.
  8. Season to taste with salt and pepper.
  9. Add goat cheese and serve with cooked chicken breast.

Roast Chicken Breast with Moroccan Spice Rub

  • 1 1/2 tablespoon sweet paprika
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 1/2 tablespoon brown sugar or cane sugar
  • 2 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground gloves
  • 1 teaspoon ground nutmeg

Honey Yogurt Dressing

  • 1 cup plain full-fat yogurt
  • 1/2 cup cilantro
  • 3 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chili paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1 tablespoon good quality amber honey

Spanish Spiced Nuts

  • 1/4 cup Light Brown Sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon hot paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Sweet Smoked Paprika
  • 1 Large Egg White
  • 1 tablespoon water
  • 3 cups of Mixed Nuts (Pistachio/Cashew/Almond)
  1. Heat Oven to 275`F.
  2. Line baking tray with parchment paper.
  3. Whisk brown sugar, and all spices together in bowl until blended well.
  4. In separate bowl whisk egg white and water until they become foamy.
  5. Add mixed nuts to egg whites and coat well. Strain off any extra egg whites and add coated nuts to spice mix and mix nuts well in the spice mix.
  6. Transfer coated nuts to prepared baking tray and spread nuts out along the tray.
  7. Bake the nuts for 30 minutes. Stir, reduce temperature to 200`F and bake until nuts are golden brown and dry. Will take about 15-20 minutes.