Moroccan Chicken Salad for a Starry Night

Name: Moroccan Chicken Salad for a Starry Night
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 whole chicken breasts; 1 large red bell pepper; 1 red onion; 1 tbsp toasted cumin seed; 0.25 tsp cayenne; 1 tsp paprika; 2 tbsp garlic; 0.25 cup fresh lemon juice; 0.25 cup apple cider vinegar; 1 cup chicken broth; 2 tbsp olive oil; 0.5 cup cilantro; 0.5 cup fresh Italian parsley; salt and pepper; 0.25 cup kalamata olive

Grilled chicken, red bell pepper and apple cider vinegar, warmed with cumin and cayenne. It's finished with olives.

35 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Roast, broil, or poach the chicken breast. When it cools, bone and skin it and shred the meat into bite size pieces.
2
In a bowl, combine the chicken, bell pepper, and onion. Chill, covered. Mix the cumin, cayenne, paprika, and garlic. Whisk in lemon juice, vinegar, broth, and olive oil.
3
Stir in the cilantro, parsley, and salt and pepper to taste. Remove the chicken from the refrigerator and pour the vinaigrette over and toss. Garnish with olives.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.