Moroccan Chicken Salad

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

subheading: For the Chicken:

½ pound boneless, skinless chicken breast

⅛ teaspoon cayenne pepper

⅛ teaspoon turmeric

½ teaspoon sea salt

½ teaspoon cumin

¼ teaspoon cinnamon

¼ teaspoon paprika

½ tablespoon fresh ginger, minced

1 tablespoon lemon juice

1 tablespoon dried parsley

subheading: For the Salad:

1 cup butternut squash, peeled and cubed

1 cup red beets, peeled and cubed

2 tablespoons olive oil

⅛ teaspoon sea salt

5 cups romaine lettuce

1 cup arugula

2 medjool dates pitted and chopped

1 avocado, cubed

1 carrot, shaved

2 tablespoons toasted almonds

2 tablespoons dried, unsweetened cranberries

¼ cup Champagne Vinaigrette (recipe to follow)

subheading: For the Champagne Vinaigrette:

1 teaspoon dijon mustard

⅛ cup champagne vinegar

1 teaspoon lemon juice

Pinch of salt and pepper

Directions at againstallgrain.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer