Moroccan Chicken Salad For One Recipes

HOT MOROCCAN CHICKEN SALAD

Steps:

• Prepare grill or preheat broiler and broiler pan.
• Bring water to boil in saucepan.
• Stir in couscous and ½ teaspoon salt.
• Remove from heat and cover.
• Rub oil over chicken.
• Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
• Set aside ½ teaspoon paste in a large bowl for dressing.
• Rub remaining paste over chicken.
• Grill chicken until cooked through, about 6-7 minutes.
• DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
• Gradually whisk in oil, and then stir in onion.
• Toss dressing in yellow pepper, tomatoes and olives.
• Fluff couscous with fork and spoon onto serving plates.
• Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

MOROCCAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
• Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
• Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.

MOROCCAN CHICKEN SALAD FOR ONE

Steps:

• 1. Combine in a small bowl first 5 ingredients (through cinnamon)stir well till blended.
• 2. Combine chicken, carrot, and dates in a bowl. Add dressing; toss to coat.
• 3. Good as is or served in a pita.