Moroccan Chicken Salad

Moroccan Chicken salad 2Just one more week until the kiddos are on summer vacation and we are all eagerly awaiting that last day of school. With soccer camp, afternoons in the pool and a week in Mammoth on the horizon, the struggle has been real to keep their focus on year-end tests and final book reports. Just. Seven. More. Days.

With the onslaught of warmer weather, and the increase in organic produce at my local market, I’ve been keeping our meals light, colorful and filled with fiber. This recipe for Moroccan Chicken Salad is a blatant hack on the salad of the same name served at CPK (California Pizza Kitchen). The only real differences between CPK’s salad and mine is that I’ve used fresh, red grapes instead of dried cranberries; and my Champagne dressing is homemade and chemical/preservative free.

This salad is really, really hearty. There’s a lot going on in it, many flavors and tasty bites of different consistencies. I wouldn’t plan on serving anything else with this salad, it’s an entire meal (and a half!) in and of itself. The kiddos really loved all of the flavors and didn’t even complain that dinner was one big salad 🙂 Give it a try and hope that you enjoy it as much as we did!

Moroccan Chicken Salad
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 5

For the Moroccan Chicken
  • 2 teaspoons ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • pinch of ground cayenne pepper
  • 3 chicken breasts, boneless, skinless
For the Salad
  • 1 teaspoon coconut oil
  • 2 cups butternut squash, chopped
  • ¼ teaspoon ground cinnamon
  • sprinkle of sea salt
  • 2 heads romaine lettuce
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 beet, cooked and chopped
  • 1 avocado, chopped
  • 5 dates, pitted and chopped
  • 1 cup red grapes, halved
  • 2 hard boiled eggs, chopped
  • ¼ cup sliced almonds, toasted
For the Champagne Dressing
  • 1 teaspoon garlic, crushed
  • 1 Tablespoon Dijon mustard
  • ¼ cup orange muscat champagne vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons raw honey
  • 2 dashes hot sauce
  • ¼ teaspoon sea salt
  • pinch of white pepper
  • ¼ cup olive oil
  • ¼ cup walnut oil

For the Moroccan Chicken
  1. Preheat a grill or grill pan. Combine all of the spices in a bowl. Rise the chicken breast and pat dry. Rub the breasts with the spice mixture until fully coated.
  2. Grill the chicken until cooked all the way through. Allow to cool and then slice.
For the Salad
  1. Preheat the oven to 400 degrees F. Grease a small casserole pan with the coconut oil. Toss the chopped butternut squash with the cinnamon and sea salt. Bake for 30-40 minutes, until caramelized and browned.
  2. Combine all of the remaining salad ingredients in a large serving bowl, along with the butternut squash. Top with the chopped chicken.
For the Champagne Dressing
  1. Combine all of the dressing ingredients in a jar and shake until fully combined. Drizzle over the salad and enjoy!

Calories: 411     Fat: 16 g     Carbohydrates: 31 g     Sugar: 21 g     Sodium: 899 mg     Fiber: 4 g     Protein: 37 g    

recipe for paleo moroccan chicken salad


  • Kendra June 4, 2015 at 7:20 pm

    Are there any substitutes I can use for the champagne vinegar and walnut oil? I don’t have either.

    • Pamela Taylor June 4, 2015 at 8:04 pm

      i always use store bought Nakano rice vinegar, hope this helps.

    • Diana June 5, 2015 at 4:41 am

      Hi Kendra, you could use more olive oil to replace the walnut oil, and apple cider vinegar would be a good sub for the champagne vinegar. That said, if you get a chance to get your hands on some orange muscat champagne vinegar then give it a try — it’s really tasty 🙂

  • isabella June 8, 2015 at 8:52 pm

    Just in time for summer. What a great salad that is so fresh and light!

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