Moroccan spiced chicken salad with bright summer flavors – perfect for a healthy and quick weeknight meal!
So chicken salad. It’s a simple thing, but man, what a classic. And the variations? Too many to count. Personally I like mine a little more on the savory side, I don’t care for the sweet varieties. But this Moroccan chicken salad? You guys. Woah to the yum. Seriously.
Who’d have thought that chickpeas would work in a chicken salad, but oh do they ever. Chickpeas, or gorbanzo beans – whatever you like to call them – are great just for the fact that they take on the flavors of just about anything you pair them with. They’re like little food chameleons. I love em.
And this recipe is EASY. After you cook the chicken, which takes maybe 10 minutes, you just chop it up, throw everything in a bowl, give it a stir and the job is done. If you have the time (hint: make the time) let it marinate a bit in the fridge just to let all of those yummy middle eastern flavors marry together. I know I know… It’s hard. You’re hungry. But you’re gonna thank me later, trust me.
Moroccan Chicken Salad Pitas
- 2 boneless skinless chicken breasts - pounded to ½ inch thickness
- salt & pepper - to taste
- 1 cucumber - peeled and diced
- ¼ cup thinly sliced radishes
- 3 tablespoons cilantro - roughly chopped
- 1 can chickpeas - drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 tablespoon plain yogurt - (OR plain greek yogurt OR sour cream)
- 1 tablespoon mayo
- salt and pepper - to taste
- greek-style pita bread - (OR any flatbread)
- Season chicken breasts with salt and pepper. Spray a large pan with cooking spray and cook over medium high heat 4-5 minutes on each side until cooked through. Chop into 1-inch pieces.
- Mix chicken and all other ingredients in a bowl. Chill until ready to serve. Serve wrapped in pita bread or flat bread.
Recipe inspired by Rachael Ray Mag.