Low Carb Moroccan Chicken Salad

Low Carb Moroccan Chicken Salad and the Moroccan Dressing recipe, combine to make a delicious simple to make, low carb meal. Make sure you use full fat Greek yogurt in this recipe for both marinating and for the dressing. Full fat Greek yogurt is a great low carb option. It is also less likely to split when using it in cooking in comparison to reduced fat yogurts. Don’t fret if your dressing splits though, as it happens easily. This doesn’t impact on the taste at all though. To prevent splitting, try drizzling the oil in last, beating or whisking continually until it becomes smooth.

Variations

For a simple variation to Low Carb Moroccan Chicken Salad, add 1-2 tablespoons of Moroccan spice mix to a 1/2-3/4 cup of Greek natural yogurt. Add the BBQ’d chicken pieces to the yogurt mix and pan fry the chicken until it is heated through (it had already been cooked) and slightly caramelizes in places. Allow to cool slightly before adding to the salad and drizzle with the dressing as per the recipe. Note that you can also use raw chicken marinated in the Greek natural yogurt mix. Leave it to marinate for a couple of hours before pan frying the chicken until it is cooked through. Again, leave to cool slightly before adding to the salad.

Make your own Moroccan Spice Mix

If you’ve never made your own spice mix before, check out the recipe for Moroccan Spice Mix. Try making your own as it is really simple to make. It’s made from a few spice ingredients, and is perfect to use whenever a recipe calls for Moroccan spice mix or Ras El Hanout.

Whether you use already cooked chicken or follow these variations, this dish will not take long to make and you are going to love the flavor combination.
I hope you like this simple to make but delicious recipe.

Low Carb Moroccan Chicken Salad

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Lunch, Main Course, Salad

Cuisine: Keto, LCHF, Low Carb, Moroccan

Keywords: chicken, Chicken Salad, Moroccan, salad

Servings: 4 serves

Ingredients

Moroccan Dressing

• ½ cup EVOO/extra virgin olive oil
• Juice of one small lemon
• 1 teaspoon Moroccan Spice Mix
• 2 tablespoons Greek full fat yoghurt
• ¼ teaspoon minced garlic
• Salt and pepper to taste

Chicken Salad

• 500 gms BBQ'd/cooked chicken pieces shredded
• 200 gms mixed salad leaf
• ½ red onion thinly sliced
• 2 medium tomatoes halved and sliced thinly
• 1 medium Lebanese cucumber halved and sliced thinly

Metric - US Customary

Instructions

Moroccan Dressing Instructions

• Mix lemon juice with yogurt and blend well.
• Add Moroccan Spice and garlic.
• Slowly pour the olive oil in whisking continually to prevent the dressing from splitting. If it does split don’t worry as it won’t impact on the taste at all.

Create The Salad

• Mix salad vegetables together and serve onto 4 individual plates.
• Top with shredded chicken and drizzle with Moroccan dressing.
• Sprinkle a teaspoon of slivered almonds, pine-nuts or pistachio’s on top of each bowl to garnish.

Recipe Notes

Add other low carb vegetables of choice.

For carb lovers add some chickpeas that have been pan fried in a sprinkling of Moroccan spice and some minced garlic till crisp.

Omit the chicken and serve with lamb cutlets sprinkled with Moroccan Spice Mix prior to pan frying.

Serve with Low Carb Cauliflower Cous Cous or regular cous cous for carb lovers.

Nutritional Information

Serving: 1serve | Calories: 638kcal | Carbohydrates: 6g | Protein: 28g | Fat: 51g | Fiber: 1g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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Karen