Minty Moroccan Chicken Salad
I always have a big bag of frozen boneless, skinless chicken breasts in my fridge or freezer. Chicken is probably one of the most popular meats to cook. I am not usually a big fan, as I have had one too many pieces of dried up chicken that would have been better served as a very tasty jerky. However, I have found several ways to make really delicious meals from chicken. I love chicken salad and one of my favorites is curry chicken salad. I wanted to create something that still had the tangy-sweet taste of curry chicken, while at the same time, bringing in some sweeter Moroccan elements into the mix like pomegranate syrup and mint. Although the ingredients are not the same, I was inspired by the tastes and flavor combinations found in Moroccan Bastilla,ย ย a sweet pastry stuffed with pigeon or chicken almonds and honey and sprinkled with powdered sugar.
INGREDIENTS:
2 large boneless, skinless chicken breasts cut up into small chunks
1 large sweet apple, cut up into small chunks
1 celery stalk, cut up into small chunks
2 TBS raisins
2 TBS almonds, chopped
2 TBS mayo (homemade is best!)
2 TBS fresh mint
2 TBS Moroccan Spice Marinade (make you own by mixing 1TBS vinegar, 1 TBS pomegranate syrup, 1 TBS olive oil, 1 tsp each of sugar, mustard seed, black pepper, red pepper, coriander, tumeric, cumin, cinnamon ย and a pinch of salt).
1/2 tsp coriander
1/2 tsp turmeric
1 TBS curry powder
Bed of fresh spinach
METHOD:
Mix all ingredients except the spinach in large mixing bowl. Place mound of salad on a bed of fresh spinach, garnish with a sprig of mint and enjoy! This would also be great as a sandwich filling!
sugar&spice - June 8, 2007 at 12:08 am
Hi there..I just stumbled upon your blog and I have to say I quite like your recipes as they’re easy to prepare.. I would probably try some and let you know
Dolores - June 8, 2007 at 12:55 am
Your timing is perfect — I’ve got a couple of chicken breasts in the freezer waiting for a suitable ‘lunch at work’ application. You just provided a destination for them.
i sha - June 8, 2007 at 4:23 am
wow, that chicken salad looks so tempting. thanks for the recipe.
Ulrike - June 8, 2007 at 10:01 am
Thanks for joining WHB and welcome to the world of herbs!
The Leftover Queen - June 8, 2007 at 10:07 am
Hi Everyone! Thanks for your comments! This is one of my favorite creations in a while.
S&S – I am so glad that you like the blog and the recipes! I do hope you try some and let me know what you think!
Dolores! I am more than happy to provide a destination for your chicken breasts! ๐
i sha – Thanks for the compliment
Ulrike! Thanks for hosting! I look forward to the other entries!
Cynthia - June 8, 2007 at 10:55 am
Such a beautiful presentation for such a delightful, flavourful salad. Mouth-watering, Jenn.
Susan - June 8, 2007 at 12:06 pm
Mint is such a light yet refreshing touch. Perfect for the warm weather. Great looking marinade; thanks for the recipe.
The Leftover Queen - June 8, 2007 at 12:15 pm
Cynthia! Thanks for stopping by and for your sweet comment, per usual! ๐
Susan, Yes, I love putting mint in unexpected places. It is really a versatile herb, but so many people only use it in sweet recipes.
Maryam in Marrakesh - June 8, 2007 at 1:06 pm
Oh so happy you did this! I will definitely try this!
The Leftover Queen - June 8, 2007 at 2:48 pm
Great Maryam! You of ALL people have got to let me know if you liked it! ๐
Judy - June 10, 2007 at 1:51 pm
Just found your blog, and I really like it!
This salad sounds fantastic, and perfect for summer. Can’t wait to try it!
The Leftover Queen - June 10, 2007 at 7:30 pm
Thanks for stopping by Judy! I hope you’ll let me know how you like it!
Kalyn - June 11, 2007 at 9:29 am
Sounds like an interesting combination of flavors. I love fresh mint, so I bet I’d like it! Welcome to WHB.
The Leftover Queen - June 11, 2007 at 5:00 pm
Thank you Kalyn. I always love cooking with fresh herbs, so it was great to be part of the event!