Moroccan-Inspired Chopped Meal Prep Salad with Chicken
This Moroccan-inspired chopped chicken salad is the perfect salad to meal-prep for the week ahead. Make the salad, portion and eat for lunch all week long!
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For the chicken
450 grams boneless skinless chicken thighs
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp onion salt
1/2 tsp ground pepper
For the dressing
5 tbsp tahini
1/2 tsp ground ginger
Pinch of cinnamon
1 large garlic clove, pressed
2 tbsp lemon juice
1/2 tsp chili flakes
1 tbsp maple syrup
1 tsp kosher salt
Ground pepper to taste
3-4 tbsp warm water to thin
For the salad
6 cups finely chopped lacinato (Tuscan) kale
1/3 cup toasted chopped almonds
1/3 cup toasted chopped almonds
1/3 cup chopped cilantro
1/3 cup fresh mint
1/2 cup crumbled feta
1 cup shredded carrots
1/2 cup chopped medjool dates
14oz can chickpeas, drained and rinsed
Servings4
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Cook the chicken - Preheat the oven to 400F. Add all of the spices for the chicken into a small bowl and mix together. Line a small baking sheet with parchment paper and place the chicken breasts on the parchment paper. Sprinkle the spice mixture on both sides of the chicken breasts and use your hands to rub the dry rub into the chicken. Cook the chicken breasts for 22-28 minutes or until the chicken is cooked through to 165F. Set aside to cool.
Add finely chopped kale to a large bowl and massage kale with 1 tbsp olive oil and ¼ tsp salt and set aside.
Make the dressing by adding all of the dressing ingredients EXCEPT WATER to a bowl and whisk to combine. Then, add 1 tablespoon of warm water at a time, whisking after each addition, until you get a dressing-like consistency - this will be on the thicker side. Set aside.
To the large bowl with kale add the pepitas, chopped almonds, chopped cilantro, chopped mint, crumbled feta cheese, shredded carrots, chopped dates and chickpeas.
Chop up the cooked and cooled chicken and add to the large salad bowl. Drizzle all of the dressing over the salad and toss to combine. Taste and adjust seasoning with more ground pepper if desired. Serve immediately or refrigerate for meal prep.
For meal prep: Divide the salad and chicken into sealable containers and store in the fridge for the week ahead.
