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Moroccan-inspired chicken salad with spiced roasted chicken, romaine, spinach, chickpeas, cucumber, cherry tomatoes, dried apricots, golden raisins, toasted almonds, and fresh herbs in a white serving bowl.
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Moroccan-Inspired Chicken Salad

A fresh, colorful Moroccan-inspired chicken salad made with juicy spiced chicken, crisp greens, chickpeas, sweet dried apricots, golden raisins, toasted almonds, and a bright lemon herb dressing. It's perfect for healthy lunches, meal prep, or a satisfying dinner packed with bold Mediterranean flavors.
Course Lunch, Main Course, Salad
Cuisine Mediterranean, Moroccan-Inspired
Keyword chicken and chickpea salad, chicken salad with raisins, chickpea chicken salad, easy lunch recipe, family dinner recipe, fresh herb salad, healthy chicken salad, healthy dinner salad, high protein salad, lemon herb chicken salad, meal prep salad, Mediterranean chicken salad, Moroccan chicken salad, Moroccan spices, Moroccan-inspired chicken salad, salad with dried apricots, spiced chicken salad, spring salad recipe, summer salad recipe, toasted almond salad
Prep Time 25 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 445kcal
Cost $23 for entire recipe

Equipment

  • Large mixing bowl
  • Small mixing bowl or mason jar (for the dressing)
  • Whisk
  • Measuring cups and measuring spoons
  • Chef’s knife
  • Cutting board
  • Baking sheet
  • Parchment paper
  • meat thermometer
  • Salad tongs or large serving spoon
  • Citrus zester or microplane
  • Citrus juicer (optional)
  • Paper towels (for drying the chickpeas)

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs or chicken breasts thighs recommended
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Salad

  • 5 cups chopped romaine lettuce
  • 3 cups baby spinach
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup shredded carrots
  • ½ small red onion thinly sliced
  • 1 15-ounce can chickpeas, drained, rinsed, and patted dry
  • ½ cup chopped dried apricots
  • ⅓ cup golden raisins
  • ½ cup toasted sliced almonds
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint

Lemon Herb Dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon finely grated lemon zest
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • 1 garlic clove finely grated
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • In a large bowl, combine the olive oil, lemon juice, cumin, coriander, paprika, turmeric, ginger, cinnamon, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for 30 minutes to 2 hours.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
  • Roast for 18 to 22 minutes, or until the thickest part of the chicken reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before slicing into bite-sized pieces.
  • While the chicken cooks, whisk together the olive oil, lemon juice, honey, lemon zest, cumin, coriander, ginger, cinnamon, garlic, salt, and pepper. Let the dressing sit for 10 to 15 minutes to allow the flavors to meld.
  • Place the romaine, spinach, cucumber, cherry tomatoes, carrots, red onion, chickpeas, dried apricots, and golden raisins in a large serving bowl.
  • Pour about three-quarters of the dressing over the salad and toss gently until everything is lightly coated.
  • Add the sliced chicken, toasted almonds, parsley, cilantro, and mint. Toss gently once more, adding the remaining dressing if desired.
  • Taste and adjust with an extra squeeze of lemon juice or a pinch of kosher salt if needed. Serve immediately.

Notes

This Moroccan-inspired chicken salad is packed with bold spices, fresh herbs, and vibrant textures that make every bite satisfying. These helpful tips will ensure your salad turns out perfectly every time.

Marinate for the Best Flavor

Marinating the chicken for at least 30 minutes allows the cumin, coriander, paprika, turmeric, and lemon juice to infuse the meat with warm, aromatic flavor. If you're short on time, even a quick 20-minute marinade will make a noticeable difference.

Don't Skip Toasting the Almonds

Toasted almonds add a rich, nutty flavor and extra crunch that complements the sweet dried fruit and crisp vegetables. Toasting them for just a few minutes enhances their flavor far more than using them straight from the package.

Pat the Chickpeas Dry

After rinsing the chickpeas, dry them thoroughly with paper towels before adding them to the salad. This helps the dressing cling better and prevents excess moisture from watering down the salad.

Let the Chicken Rest Before Slicing

Allow the cooked chicken to rest for 5 to 10 minutes after roasting. This keeps the juices inside the meat, resulting in tender, flavorful chicken throughout the salad.

Add the Herbs Last

Fresh parsley, cilantro, and mint are most vibrant when added just before serving. Folding them in at the end preserves their bright color and fresh flavor.

Dress the Salad Just Before Serving

For the freshest texture, toss the salad with the dressing right before serving. If you're meal prepping, store the dressing separately until you're ready to eat.

Taste and Adjust

Fresh lemons vary in acidity, so taste the dressing before adding it to the salad. An extra squeeze of lemon juice can brighten the flavors, while a small pinch of kosher salt can enhance the spices.

Great for Meal Prep

This Moroccan-inspired chicken salad is an excellent make-ahead lunch. Store the chicken, vegetables, dressing, and toasted almonds separately, then combine everything just before serving to keep the greens crisp and the almonds crunchy.

Easy Ingredient Swaps

Boneless skinless chicken thighs provide the juiciest results, but chicken breasts work just as well. You can also substitute mixed greens for the romaine and spinach or use dried cranberries instead of golden raisins if that's what you have on hand.

Serve It Your Way

Enjoy this salad on its own for a healthy lunch, or pair it with warm pita bread, fluffy couscous, quinoa, or hummus for a complete Mediterranean-inspired meal. It's equally delicious served chilled or at room temperature, making it ideal for picnics, potlucks, and weekday lunches.