Chicken Chopped Salad

Easy peasy lemon squeezy. This recipe is my go to protein packed, life/health check! Takes no longer than 5 minutes if you already have some leftover cooked chicken. Of course, a little Moroccan twist is included with the vinaigrette using Za’atar. As we say in Arabic, Yallah Yallah يَاٱللَّٰه (c’mon c‘mon) 🇲🇦

Chopped chicken salad

Serves 1

Ingredients:

• 1 Chicken Breast (Shredded from whole roast chicken or grilled separately)

• Handful of mixed leaves (spinach, rocket, lamb’s lettuce)

• Handful of Baby Plum Tomatoes (Quartered)

• Roasted Red Pepper (Handful of jarred sliced peppers or whole and sliced)

• 1/2 Avocado (Slice thinly from a finger length from the tip down to the bottom)

• Handful of Black Olives (halved)

• Handful of Roasted Pistachios (chopped)

Moroccan Vinaigrette

• 1 TBSP Extra Virgin Olive Oil

• 1 TBSP Lemon Juice

• 1 tsp Dijon Mustard

• 1/2 tsp Clear Honey

• 2 tsp Cold Water

• 1 tsp Apple Cider Vinegar

• Pinch of Salt

• Pinch of Za’atar (crushed)

Method:

1. Shred the cooked chicken breast into strips and plate up

2. Distribute the other ingredients on plate separately

3. Whisk the dressing ingredients and serve in a ramekin to pour when serving

4. That’s it!

Serve Up and Bismillah ❤️🇲🇦