Moroccan Chicken Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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2 small parsnips, peeled and quartered lengthwise

2 medium turnips, peeled and cut into wedges

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 teaspoons ras el hanout (Moroccan seasoning)

Kosher salt and freshly ground pepper

1 lemon, halved

1 15-ounce can chickpeas, drained, rinsed and patted dry

2 cups shredded rotisserie chicken, skin removed 1/2 cup dried apricots, quartered

1/2 cup pitted oil-cured olives

1/4 cup sliced almonds

1 5-ounce package baby arugula-spinach blend (about 8 cups)


  1. 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.
  2. 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.
  3. 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.