Moroccan chicken salad

(6 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Moroccan Chicken Salad
Moroccan Chicken Salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This flavour packed Moroccan chicken salad is perfect for rustling up on those summer afternoons. With plenty of flavour with tender artichokes and tangy green olives, this salad recipe is sure to keep you full until dinner time. Garnished with a handful of garlic chives. You could swap the chicken for beef instead. This recipe is a great way to use up any leftovers. Serve with grilled ciabatta for an even tastier treat.


  • 2 chicken breasts, about 150g each
  • 4tsps olive oil
  • 2tsps harissa paste
  • 6 baby courgettes, each sliced into 3 pieces lengthways
  • 4 slices of ciabatta
  • 2 handfuls of watercress
  • 180g packet griddled artichokes in oil
  • 16 green olives
  • 1tbsp balsamic vinegar
  • Handful of garlic chives, optional

You can use ras el hanout or a curry paste as an alternative to the harissa


  1. Put the chicken breasts between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick.
  2. Rub 2tsps of oil over the chicken, then the harissa paste. Heat a griddle pan until very hot. Rub the rest of the oil over the courgette slices and grill until tender.
  3. Wipe any excess paste off the chicken and grill the breasts for 3-4 minutes on each side. Take out of the pan and wrap in foil. Griddle the slices of ciabatta.
  4. Divide the watercress, chunks of ciabatta, courgettes, artichokes and olives between 4 plates. Slice the chicken and arrange on top. Whisk 3tbsps of oil from the pack of artichokes with the balsamic vinegar and drizzle over the salad. Scatter with garlic chives, if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 377(kcal)
  • Fat 20.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter