Moroccan Chicken Salad

Do you love summer salads?  Here is my recipe for Moroccan Chicken Salad.  The coriander and cinnamon contribute to the signature flavor.

Moroccan Chicken Salad


  • 12cup butternut squash, diced
  • 3 beets, boiled until tender
  • 14 cup dried cranberries
  • 1 hard cooked egg, diced
  • 1 avocado, diced
  • 2 carrots, diced or shredded
  • 1 red or orange bell pepper
  • Handful of dried apricots or dates
  • 1 head Romaine lettuce
  • 14 cup Girard’s champagne dressing
  • 14cup roasted almonds
  • 3 boneless chicken breasts
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon olive oil


  1. To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
  2. While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
  3. Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

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