Arabic
Spicy Moroccan Chicken Salad
⏱ 40 minutes
🍽 6 people
👁 9 views
Ingredients
- 1 lb boneless chicken breast, diced
- 2 cups chopped mixed greens (arugula, spinach, lettuce)
- 1 cup diced cucumber
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, cumin, smoked paprika, and cayenne pepper.
- Add diced chicken breast to the marinade and mix well. Cover and refrigerate for at least 30 minutes.
- Remove chicken from the marinade, letting any excess liquid drip off.
- Roast the chicken in the oven for about 25-30 minutes or until it reaches an internal temperature of 165°F (74°C).
- In a separate bowl, combine chopped mixed greens, diced cucumber, mint, scallions, and minced garlic.
- Once cooked, let the chicken cool to room temperature. Then, chop it into bite-sized pieces.
- Combine the chopped chicken with the salad mixture and crumbled feta cheese. Toss gently.
