Moroccan Chicken Salad

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Since visiting Morocco this year I have become slightly obsessed with Moroccan cooking, even investing in a tagine.  So when I was invited to enter a competition to create a new salad for the opening of Chop’d’s new store in the Selfridges food hall I could not help but give a Moroccan twist to my entry.   It was fun designing a recipe that had the potential to be actually sold in stores and I tried to think of something that would appeal to lots of people rather than just putting all my favourite ingredients in one salad (chorizo, jerk chicken, chick pea, soba noodle and smoked salmon salad anyone?!).

The Chop’d salad bar in Selfridges
 
Competition was hot with a bevy of bloggers submitting recipes which were then created by the Chop’d team and voted upon in a blind tasting.  Entrants included Mathilde’s Cuisine, Eat Like A GirlThe Style PA, The Lean TimesOm Nom, and GastroGeek.  Sadly my salad did not triumph, the winner was Om Nom with this recipe.   However, I was proud to secure the runners up position.  You can order Om Nom’s winning chorizo salad at all Chop’d stores over the next few weeks and if it is popular enough it will stay on the menu.  
 
As for my Moroccan chicken salad, you will just have to make it yourself at home…
 
Moroccan Chicken Salad
 
Ingredients
300g cous cous
2 chicken breasts 
1 roasted red pepper sliced thinly
100g chickpeas
1 red onion sliced thinly 
100g sweet corn
2 tbsp parsley roughly chopped
Juice of 1 lemon
Salt and pepper to season
 
1.  Add a splash of olive oil to a a frying pan and slowly cook the red onion over a very low heat until caramelised.  
2.  Meanwhile, bring a pot of water to boil and poach the chicken breasts in it.  This should take about 8 minutes.  Leave the chicken to cool and then shred.  
2.  Pour boiling water over the cous cous and leave to sit for 2 mins and then use a fork to fluff the cous cous.  
3.  Mix all the ingredients together with the cous cous and then dress with the lemon juice.
4.  Season to taste.
 
Serves four.
 
If you are pushed for time, try using leftover roast chicken rather than poaching it yourself and you could also buy caramelised onions rather than making them yourself.  
 
Links
If you liked reading this you might be interested in my favourite salad recipe for roast sweet potato and chorizo salad.  Or you might be interested in reading about the cooking class I went to in Morocco.  
 

7 comments

  1. Love Moroccan flavours – nice work on runners up!

  2. It was a nice competition and was great to see you there. My mom went to Morocco a couple of years ago and she brought back those amazing spices that I use to cook tajines and Pastilla. Delicious!

  3. Loved this one too! I’m so surprised more people didn’t use couscous as a base. It’s so versatile.

  4. Congrats on your runner-up position – your salad looks lovely so I will give it a try. : )

  5. I’d buy it – looks yummy! Congrats on your runners up place.

  6. Runner up is an excellent position, well done! I turned down the invite, with my new focus on food & travel (and being hopeless at salads!), but it was a good turnout from the sound of it…

  7. LexEat – thanks very much

    Mathilde – I stocked up on spices there too – watch out though they don’t last for that long (unless they are not ground)

    Mel – Congratulations on your winning recipe – delicious!

    An American in London – so close but so far…

    TC – Why thankyou

    Helen – oh well next time I guess

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