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.