Low Carb Moroccan Chicken Salad
Moroccan Chicken Salad and Moroccan Dressing combine to make a delicious simple to make, low carb, sugar free meal, perfect for any occasion.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serves
- 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
- 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
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.
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.
Serving: 1serve | Calories: 638kcal | Carbohydrates: 6g | Protein: 28g | Fat: 51g | Fiber: 1g