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Moroccan Chicken Salad

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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
4
Difficulty
Easy

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About this Recipe

Discover the delectable flavors of our Middle Eastern Chicken Salad, featuring our beloved Cascade Mushroom Mix. Infusing the marinade with this mix was a game-changer, intensifying the umami goodness and making the chicken irresistibly "meatier".

In this salad, we combine the mushroom mix with exotic Moroccan Ras El Hanout, creating a sweet, spicy, and complex medley. With the addition of grapes, pears, and walnuts, this dish becomes a delightful option for a satisfying lunch or a light supper.

Instructions

1
Combine the grape seed oil, red wine vinegar, honey, and spices in a heavy duty 1 gallon Ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use.
2
Add the chicken thighs and marinate 1 hour or longer.
3
Preheat the oven to 350 degrees.
4
Transfer the chicken and marinade to a glass baking dish and bake uncovered for 30-40 minutes until it is cooked through.
5
When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
6
Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.
7
Garnish with a sprinkle of sumac.

Chef's Notes

Flavor Alternatives

The depth of flavor was unbelievable, so we created two more versions to enjoy!  After you’ve tried this recipe, check out our Asian and Mediterranean versions for more mushroom marinade goodness!

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