Moroccan Chicken Salad with Chimichurri Dressing

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When summer rolls around, all I want to eat is salad. This is pretty convenient as far as my clean eating goals go, but that’s not the only reason I’m drawn to salads. With an emphasis on light fare and fresh produce in abundance, summer just makes it so easy to eat healthy without even thinking about it.

While there is no shortage of salad recipes out there (as well as countless ways to mix things up off book), I often find myself falling into the same patterns when it comes to my salads. I’ll find one flavor palette or combination of ingredients and just keep repeating it for days on end.

This Moroccan chicken salad with chimichurri dressing was a recent attempt to get out of a salad rut. And let me tell you, it worked. Moroccan food has such a unique, zesty flavor, and this salad captures it perfectly. This pretty salad bursts with fresh, tangy flavor that will definitely free you from any salad rut.

Bright Medley of Colors and Flavors

This tasty Moroccan-inspired salad combines baby arugula with shredded carrots and cucumbers for a texture and flavor-rich bed of greens and veggies. Pomegranate seeds add additional color and a pop of sweet, tangy flavor. Feta and almonds complete this rich, sweet and savory salad.

For this salad, I use shredded chicken. Leftovers work great, so this recipe is a great one to keep in mind if you’re looking to use up leftover chicken.

Of course, if you’re looking for a meatless version, this salad is just as delicious sans chicken. Just leave it out and let the fresh ingredients and bold flavors speak for themselves!

Dress it Up!

Of course, this Moroccan chicken salad with chimichurri dressing wouldn’t be complete without, well, the chimichurri dressing.

This green, garlicky dressing is strong and zesty, and pairs perfectly with this bold, colorful salad. Along with the garlic, this chimichurri dressing gets its bold flavor from cilantro, parsley, lemon juice, and crushed red pepper. It’s a strong, Moroccan-inspired flavor that really brings this salad together and packs a punch.

If you’re looking to spice up your salad routine, this bold and colorful Moroccan chicken salad with chimichurri dressing will do just that. This fun, tasty salad is a unique way to enjoy clean eating, and a perfect summer salad recipe.

Moroccan Chicken Salad with Chimichurri Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Moroccan Chicken Salad with Chimichurri Dressing

Yields: 4 servings | Serving Size: 1 1/2 cups salad, 2 tablespoons dressing | Calories: 300 | Total Fat: 19g | Saturated Fat:4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 271mg | Carbohydrates: 10g | Fiber: 3g | Sugar: 5g | Protein: 23g | SmartPoints (Freestyle): 6


    For the Chimichurri Dressing:
  • 1 clove garlic
  • 1 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon Kosher salt
  • Pinch of crushed red pepper
    For the Salad:
  • 1 1/2 cups boneless and skinless chicken breast, cooked and shredded (leftovers work great)
  • 6 cups baby arugula
  • 1 cup shredded carrot
  • 1 cup cucumber, chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup fat free feta cheese crumbles
  • 1/4 cup chopped almonds


    For the Chimichurri Dressing:
  1. Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside
    For the Salad:
  1. Combine all ingredients in a large bowl and toss. Divide into serving bowls and drizzle about 1 to 2 tablespoons of Chimichurri Dressing over top. Serve and enjoy.

More Moroccan Recipes:

Detoxifying Slow Cooker Moroccan Stew

When you think detox, you probably think smoothies, fasts, and juice cleanses. As it turns out, a hot stew can be just as effective at helping your body find that reset button. Loaded with warm spices and packed with filling veggies, this detoxifying slow cooker Moroccan stew is clean eating that tastes like comfort food.

Slow Cooker Whole Moroccan Chicken

With a fragrant blend of Moroccan inspired spices along with zucchinis and apricots, this recipe can transport your taste buds to North Africa with just a few easy steps. It also makes tons of chicken, so you’ll have plenty of leftovers to use in your Moroccan salad!

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2 Comments on "Moroccan Chicken Salad with Chimichurri Dressing"

  1. Krissy  June 5, 2019

    This was SO delicious! I used dried cranberries instead of pomegranate seeds because that is what I had on hand. The unique flavors went together really well. So glad I found this website as I have made several recipes and they have all been great. It has really helped me with my attempts at eating more “clean.”

    • Gale Compton  June 7, 2019

      Krissy, We’re so happy you’re enjoying our recipes. 🙂


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