Moroccan Chicken

Moroccan Chicken Salad with Mango Vinaigrette (Thumbnail)


Dish Ingredients

Moroccan Rub (from Cooking Light

Mango Vinaigrette

Beet Chips


Dish Instructables

  1. cut each chicken breast into 4-5 strips (depending on the size of the breast).
  2. coat each strip with Moroccan Spice mix.
  3. set aside for 20-30 minutes to allow meat to marinate.
  4. prep Beet chips as outlined below
  5. wash and remove stem from kale leaves.
  6. spray kale leaves with oil and place in the oven to crisp.
  7. remove from the oven when kale leaves are slightly crispy to the touch (they will crisp up more as they cool).
  8. allow kale to cool.
  9. cook chicken in a preheated skillet on med-high heat until done.
  10. while cooking chicken, prepare mango vinaigrette.
  11. assemble the dish.
    1. place some salad mix on the cutting board or serving dish.
    2. mix in some krispy kale leaves (see what I did there….krispy kale….the k’s).
    3. scatter some beet chips about the greens.
    4. lay the cooked chicken strips on top in any pattern (or random) of your choosing.
    5. drizzle with mango vinaigrette.
  12. serve and enjoy.

Moroccan Rub

  1. combine all ingredients in a bowl and mix thoroughly.

Mango Vinaigrette

  1. add all ingredients to a blender and blend on high until smooth and creamy. Try hard not to eat it all as you pour it out of the pitcher.

Beet Chips

  1. preheat oven to 375C.
  2. slice beets thin on a mandolin (or using a knife but try to keep the thickness uniform for all slices). 3mm is the setting I used (roughly 1/8”).
  3. lay beet slices on multiple cookie sheets so slices do not overlap.
  4. lightly spray with oil or drizzle.
  5. roast in the oven until edges curl and chips feel slightly crispy. Careful that they don’t get too brown!!
  6. remove from oven and lightly salt immediately.
  7. let cool on the pan (they will crisp more as they cool).