Moroccan Chicken Salad
- Level: Easy
- 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
- Total: 30 min
- Active: 30 min
Ingredients
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)
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.