Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Moroccan Chicken Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 44 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 31 milligrams
- Sodium
- 964 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 12 grams
- Protein
- 19 grams
- Sugar
- 16 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 44 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 31 milligrams
- Sodium
- 964 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 12 grams
- Protein
- 19 grams
- Sugar
- 16 grams
Ingredients
Directions
- 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.
