Chicken Chopped Salad
Easy peasy lemon squeezy. This recipe is my go to protein packed, life/health check! Takes no longer than 5 minutes if you already have some leftover cooked chicken. Of course, a little Moroccan twist is included with the vinaigrette using Za’atar. As we say in Arabic, Yallah Yallah يَاٱللَّٰه (c’mon c‘mon) 🇲🇦
Chopped chicken salad
Serves 1
Ingredients:
1 Chicken Breast (Shredded from whole roast chicken or grilled separately)
Handful of mixed leaves (spinach, rocket, lamb’s lettuce)
Handful of Baby Plum Tomatoes (Quartered)
Roasted Red Pepper (Handful of jarred sliced peppers or whole and sliced)
1/2 Avocado (Slice thinly from a finger length from the tip down to the bottom)
Handful of Black Olives (halved)
Handful of Roasted Pistachios (chopped)
Moroccan Vinaigrette
1 TBSP Extra Virgin Olive Oil
1 TBSP Lemon Juice
1 tsp Dijon Mustard
1/2 tsp Clear Honey
2 tsp Cold Water
1 tsp Apple Cider Vinegar
Pinch of Salt
Pinch of Za’atar (crushed)
Method:
Shred the cooked chicken breast into strips and plate up
Distribute the other ingredients on plate separately
Whisk the dressing ingredients and serve in a ramekin to pour when serving
That’s it!
Serve Up and Bismillah ❤️🇲🇦