Moroccan Chicken Salad
IMPRESS DINNER GUESTS WITH YOUR KNOWLEDGE OF WORLD CUISINES. THIS EXOTIC BLEND OF VEGETABLES AND DRIED FRUIT IS A GRAND BACKDROP TO THE SUBTLY SPICED CHICKEN.
2 (8-ounce) boneless skinless chicken breasts
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon cinnamon
1 large head Romaine lettuce, quartered and shredded
1 cup champagne dressing, such as Girard’s
1 cup diced and steamed or baked butternut squash
1 (8-ounce) can diced beets, drained
1 hard-boiled egg, diced
1 medium avocado, diced
2 medium carrots, diced
1 medium red bell pepper, seeded and diced
1/4 cup dried cranberries
1/4 cup chopped dried apricots
1/4 cup lightly toasted slivered almonds
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Coat the chicken breasts with the vegetable oil. Whisk together the salt, coriander, and cinnamon, then sprinkle on both sides of the breasts.
3. Grill the chicken 6 to 7 minutes per side, turning once, or until cooked through and no longer pink in the center. Let the chicken cool, then slice into small cubes.
4. Put the lettuce into a large bowl and toss with half the dressing. Add the squash, beets, egg, avocado, carrots, bell pepper, cranberries, and apricots to the bowl and toss until well coated. Add additional dressing if preferred.
5. Portion the salad onto chilled plates and top each one with some of the grilled chicken and slivered almonds. Serve any remaining dressing on the side.
Serves 4
Acorn squash or sweet potatoes can be used in place of the butternut squash. Since you are only using a small amount, wrap the rest of the squash in plastic and save for another dish, or bake and serve it mashed with butter and the same seasonings used for the chicken.