Tuesday, August 1, 2017

Moroccan Chicken Salad with Feta & Blueberries

Making the most from some leftover Moroccan Chicken and some warm cherry tomatoes picked fresh from the vine, the foundations for this delicious salad was taken to another level with wild Muskoka blueberries, tangy Greek feta and creamy boiled eggs. Served over bed on crisp oak leaf lettuce and peppery arugula with some sliced English cucumber and plump red radishes, this colourful salad came together in minutes for an easy and heart-smart summer meal.

Moroccan Chicken Salad with Feta & Blueberries

Serves 4


2 trimmed skinless boneless chicken breasts, cut in a half
1/4 cup olive oil
1 tbsp fresh lemon juice
3/4 tbsp minced garlic 
3/4 tbsp peeled and minced fresh ginger
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/2 cup chopped fresh cilantro, plus more for serving
1 tsp Maldon salt and freshly ground black pepper


1 head green oak leaf lettuce, washed, dried and torn into bite size pieces
2 cups baby arugula
12 cherry tomatoes, halved
1/4 English cucumber, sliced
3 hard boiled eggs
1 cup wild blueberries
2 oz Greek feta
3 large radishes, thinly sliced

3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper, to taste

Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste and set aside.

In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper  and then place the chicken in a large resealable bag. Pour the marinade over the chicken and seal the bag while pressing out any excess air. Rub the marinade over chicken breasts then transfer to the refrigerator and allow to marinate at least 2 hours and up to 8 hours.

Preheat a grill over medium-high heat to about 425°F. Grill the chicken until it's cooked through and nicely grill marks, about 6-7 minutes per side, then slice and set aside.

Place the salad greens, cucumber and radishes in a large said bowl and toss with the vinaigrette. Arrange the dressed greens on a large platter, then top with the tomatoes and sliced chicken, followed by the feta, blueberries and boiled eggs. Sprinkle with some Maldon salt and drizzle with any leftover vinaigrette, to taste.