Moroccan Chicken Salad
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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645 Calories
55 g Carbs
49 g Protein
25 g Fat
Total Time
4 servings

Rustle up this salad in advance, and you'll be set up for a few cook-free dinners throughout the week. Supermarket rotisserie chicken lets someone else do all the cooking, while you get to benefit from a bounty of juicy protein.


  • 1 cup couscous, whole-grain
  • ¼ tsp salt
  • 4 cup chicken, rotisserie, chopped
  • 2 carrots, sliced
  • 2 cup cherry tomatoes
  • 1 cucumber, chopped
  • 2 scallions, sliced
  • ⅓ cup mint leaves
  • ½ cup, halves dried apricots
  • ⅓ cup almonds, dry roasted, unsalted, sliced
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp paprika

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  1. Bring 1 cup water to a boil using a kettle or microwave. In a large heat-proof bowl, stir boiling water with couscous and salt. Cover and let stand until the water has absorbed, about 5 minutes. Fluff the couscous with a fork and let cool.
  2. Toss together the couscous, chicken, carrots, tomatoes, cucumber, scallions, mint, apricot and almonds. Whisk together the olive oil, lemon juice, and smoked paprika. Toss the dressing with the salad.

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