Moroccan chicken salad
Allergen – Contains dairy and nuts. Egg and gluten free.
g
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc.
- Combine the chicken with all the marinade ingredients and allow to marinate for at least 45 minutes, 4-5 hours is ideal if time allows. Cook the chicken in the oven for 12-18 minutes or until cooked through and firm.
- To make the dressing, whisk together all the ingredients and set aside.
- Toss together all the salad ingredients and pour over the dressing right before serving.
- This salad can be made a day in advance if kept covered in the refrigerator, just keep the dressing separate.
- Evenly distribute the salad on serving plates and top with the sliced cooked chicken breast.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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