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Moroccan Chicken Salad with Chimichurri Dressing

This bright and fun salad brings different Moroccan flavors together to create a delicious bite of food.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Moroccan
Keyword: High Protein, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 300kcal
Author: SkinnyMs.


For the Chimichurri Dressing

  • 1 garlic clove
  • 1 cup cilantro fresh
  • 1/4 cup 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 breasts cooked and shredded (leftovers work great)
  • 6 cups baby arugula
  • 1 cup carrot shredded
  • 1 cup cucumber chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup feta cheese crumbles fat-free
  • 1/4 cup almonds chopped


For the Chimichurri Dressing

  • Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside

For the Salad

  • 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.


Serving: 1.5cups salad with 2 tablespoons dressing | Calories: 300kcal | Carbohydrates: 10g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 271mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6