Best 4 Moroccan Chicken Salad For One Recipes
Tantalize your taste buds with an exotic culinary journey to Morocco with this tantalizing Moroccan Chicken Salad for One recipe. This flavorful dish combines succulent chicken with a vibrant blend of spices, herbs, and fresh vegetables, all tossed in a zesty dressing.
Prepare to be delighted by the harmonious blend of sweet, savory, and tangy flavors as you indulge in this delectable salad. Satisfy your cravings for a satisfying and wholesome meal without compromising on taste. Discover the art of creating this Moroccan-inspired dish with our easy-to-follow recipe, tailored perfectly for a single serving. Let your kitchen be filled with the captivating aromas of Morocco as you embark on this culinary adventure.
MOROCCAN CHICKEN SALAD
Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
- Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
- Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
- Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 42 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams
MOROCCAN CHICKEN SALAD
An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).
Provided by echo echo
Categories Chicken
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chicken through parsley in a bowl.
- Stir together the yogurt through red pepper flakes and toss with the chicken mixture.
Nutrition Facts : Calories 255.1, Fat 8.2, SaturatedFat 2.4, Cholesterol 57.8, Sodium 465.5, Carbohydrate 22.1, Fiber 4.3, Sugar 3.1, Protein 23.1
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
- Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
- Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
- Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
- Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
- Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
- Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
CHICKEN SALAD FOR ONE
My fiance loves chicken salad, but it's not for me, so i always end up throwing out extra servings that other recipes make. So, I made a single serving one day and am sharing my recipe so you don't have to waste extra servings either! If you like your chicken salad crunchy, add some cashews! Serve as a sandwich or on top of lettuce!
Provided by happywife
Categories Salad
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.
Nutrition Facts : Calories 600.2 calories, Carbohydrate 5.3 g, Cholesterol 389.1 mg, Fat 32.8 g, Fiber 0.9 g, Protein 67.3 g, SaturatedFat 7.7 g, Sodium 657 mg, Sugar 2.4 g
Tips:
- For the best flavor, use fresh, ripe tomatoes and cucumbers.
- If you don't have any fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use of fresh herbs.
- If you don't have any preserved lemon, you can use fresh lemon juice instead. Just add 1 tablespoon of lemon juice to the dressing.
- If you don't have any harissa, you can use another spicy sauce, such as Sriracha or chili sauce.
- Serve the salad immediately after making it, as the dressing will start to wilt the vegetables after a while.
Conclusion:
This Moroccan chicken salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. If you are looking for a new and exciting salad recipe, this is the one for you!
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