Chicken salad works great for almost any occasion, especially dinner on a hot day. Spice up your chicken salad with Greek yogurt, Moroccan flavors, herbs, apricots, and carrots.
The Runaway Spoon
As the weather really starts to heat up, a cool summer supper salad is a great thing to have in the fridge. Chicken salad is perfect picnic or party food, great for a weekend at the lake or lunch by the pool. I love a good chicken salad and make many different versions depending on the occasion and the mood. I like chunky chicken, crunch, texture and color – something interesting and intriguing, so this recipe has become a favorite.
This savory–sweet recipe is unique and distinctive and will spice up your regular summer menu. It’s lighter and healthier with Greek yogurt, which still adds richness and tang and the fresh herbs give it zing and brightness. Traditional Moroccan spices are what set this iteration apart, and the herbs, apricots and carrots make this a colorful addition to any summer table.
Moroccan chicken salad
4 boneless, skinless chicken breasts
1 cup Greek yogurt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon cayenne
1 tablespoon finely chopped fresh mint
2 tablespoons finely chopped fresh parsley