Mexiroccan Chicken Salad

Life through food coloured glasses

I love Moroccan food and I love Mexican food! The flavours of both cultures inspire me to no end. I decided to create a fusion of those flavours and it has resulted in my mexiroccan chicken salad. Think earthy morrocan flavours, with zesty lime, pops of sweet corn, the freshness of coriander married together with the tang of yoghurt and the sweetness of the bbq sauce.

This is a delightful midweek meal or special lunch. The other great thing about this meal is the use of my morrocan mix. I love sharing midweek meal tips and this spice mix is so versatile that you can throw it in some mince and have some instant morrocan lamb koftas. This spice mix is a staple in my kitchen cupboard. I hope you enjoy this healthy creation as much as I do!

Life Through Food Coloured Glasses

Serves 3

Prep Time: 10 mins

Cooking time: 30 mins

gluten free, egg free

Variations

You could also use beef in and lamb instead of chicken.

Ingredients:

2 Chicken breasts (500-100g)

the Juice of one lime

1 teaspoon of salt

1 avocado

1 punnet of cherry tomatoes cut in halves

1/2 spanish onion finely diced

1/2 bunch of coriander

3 cobs of corn with the kernels removed.

2-3 cups of mixed leaves (spinach, rocket, whatever you like)

3 tablespoons of pepitas or pinenuts

3 tablespoons of natural Yoghurt

3 teaspoons of bbq sauce

My Moroccan Spice Mix

1 packet of ground cumin

1 packet of ground ginger

1 packet of ground coriander

1 packet of ground cinnamon

1 packet of praprika

4 teaspoons of salt flakes

Directions:

Make your Moroccan spice mix by pouring all the ingredients into a large jar and shake well. This is your spice mix you don't need it all for this recipe so just use two tablespoons as directed below. The spice mix keeps for months so store it in your cupboard and use it as you need it.
Heat a medium frypan on medium to high heat and toast your pepitas/nuts for 2-3 minutes until lightly toasted/brown. Remove from the pan and set aside.
Add a splash or spray of oil to the pan and cook your corn kernals until they turn a vibrant yellow. Remove and set aside.
Meanwhile coat your chicken breasts with two large tablespoons of your spice mix and an extra 2 pinches of salt. Add another splash of oil to the fry pan. Once the oil is hot cook your chicken breasts for about 10 minutes turning each breast after 5 minutes. Check your chicken before serving by cutting your chicken breast in half to ensure there is no pink remaining.
Toss your avocado, corn, tomatoes, onion, coriander, lime juice, a pinch of salt and salad leaves in a large bowl. Distribute the salad on three dinner plates.
Once your chicken is cooked slice the breast into large strips, and pile on top of the salad.
Top the salad with a spoon of yoghurt and a squirt of bbq sauce. Sprinkle with nuts and give it an extra squeeze of lime to your taste.
And ENJOY!