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Week of 5/12/25

Moroccan Chicken Salad
with pickled shallots / citrus-sumac vinaigrette

Active: 30 Total: 155
Original GF Paleo Vegetarian
Moroccan Chicken Salad

Rich spices are a hallmark of Moroccan cuisine, and they combine beautifully with the sweet and salty components of this salad. Some quick-pickled shallots add bright balance to the warm spicy notes. 
Smarts: Take care not to marinate the chicken for more than a day, as the orange juice can begin to "cook" it if left too long.

Tags
Make Ahead, Entree Salad
Proteins
Chicken, non-ground
Cuisines
Middle Eastern / North African
Save recipe
8

Ingredients

Metric
Servings:
4
Pickled Shallots:
  • Shallots - 2 bulbs , sliced into thin rings (1 bulb equals about 1/4 cup sliced)
  • Vinegar, red or white wine - 1/2 cup
  • Sugar - 2 Tbsp
  • Salt - 1/2 tsp
Citrus-Sumac Marinade and Vinaigrette:
  • Garlic - 2 cloves , minced
  • Cumin, ground - 1/2 tsp
  • Paprika - 1/2 tsp
  • Sumac - 1/2 tsp
  • Turmeric, ground - 1/4 tsp
  • Orange juice - 1/3 cup (fresh squeezed or bottled)
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 1/3 cup
Moroccan Chicken Salad:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Apricots, dried - 1/2 cup , chopped (sub dates)
  • Pistachios - 1/4 cup , shelled (look for pre-shelled to save time)
  • Olives, any type - 1/2 cup , pitted and halved
  • Cucumbers - 8 oz , thinly sliced
  • Oil, cooking - 1 Tbsp
  • Mixed greens - 8 oz (sub any salad greens)
  • Pita chips (opt) - 1 cup , for serving

Prep

  1. Make vinaigrette - Mince garlic. In a bowl, whisk together garlic, cumin, paprika, sumac, turmeric, orange juice, vinegar (portion for vinaigrette), and honey. Slowly drizzle in olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - Slice chicken breasts in half to thin. Toss chicken with ⅓ cup of vinaigrette (amount for 4 servings; adjust if customizing) and tenderize with a fork (be sure to reserve the rest of the vinaigrette for dressing the salad). Cover and refrigerate for at least 2 hours or up to 1 day. (Can be done 1 day ahead)

  3. Make pickled shallots - Peel and trim shallot bulbs and slice into thin rings. In a bowl, stir together vinegar (portion for shallots), sugar, and salt until combined. Place the shallots in a container just large enough to hold them and pour vinegar mixture over top. The shallots do not need to be fully submerged, but you can add some additional vinegar or some water to help cover them, if needed. Cover and refrigerate for at least 20 minutes for milder pickles or up to 5 days for stronger ones. (Can be done up to 5 days ahead)

  4. Apricots / Pistachios / Olives - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Cucumbers - Prep as directed.

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Make

  1. Heat a large skillet with cooking oil over medium heat. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  2. Add chicken to heated pan and sear until golden brown on both sides and cooked through, 6 to 8 minutes total. Transfer chicken to a cutting board and let rest for a couple of minutes before slicing.

  3. Drain liquid from the shallots.

  4. In a large serving or mixing bowl, combine mixed greens, pickled shallots, apricots, pistachios, olives, and cucumbers. Toss with about half of the remaining vinaigrette.

  5. Slice the chicken.

  6. Divide salad among serving plates and top with sliced chicken. Drizzle with remaining vinaigrette until salad is dressed to your liking. Crumble pita chips (if using) over top and enjoy!

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