Moroccan Chicken Salad

Name: Moroccan Chicken Salad
Yield: Serves 4
Cuisine: Morocco
Ingredients: Salt and freshly ground pepper; ½ cup (or to taste) fresh lemon juice, or combination lemon juice and red wine vinegar; ½ cup chopped fresh cilantro; 16 to 20 Moroccan or niçoise olives; 1 red onion, thinly sliced; ½ cup chopped parsley; 2 green or combined red and green bell peppers, seeded, cored, and thinly sliced; 8 boneless, skinless chicken breast halves; ½ teaspoon cayenne pepper; 2 tablespoons finely minced garlic; 1 tablespoon ground cumin; 1 teaspoon paprika; 1¼ cups olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Everyone loves chicken salad. Even real men who don’t eat quiche eat chicken salad. Charmoula, the traditional Moroccan marinade for fish, makes a great vinaigrette for vegetables, shellfish, and tuna–and chicken salad.

Ingredients

Charmoula Vinaigrette

1 tablespoon ground cumin
1 teaspoon paprika
½

Africa
Morocco
Gluten-free
Mediterranean
Spicy

Method

Procedure

Cook the chicken by any method you like: Brush with olive oil and grill or broil 3 to 4 minutes each side, sauté 4 to 5 minutes each side in olive oil over medium heat, or poach 8 to 10 minutes in simmering chicken stock. Do not overcook. Let stand until cool enough to handle. Then slice into ½-inch