Low Carb Moroccan Chicken Salad
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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.
Course Lunch, Main Course, Salad
Cuisine Keto, LCHF, Low Carb, Moroccan
Keyword chicken, Chicken Salad, Moroccan, salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serves
Calories 638kcal

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

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.

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.

Nutrition

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