I like to develop salad recipes that are hearty and flavorful, can comprise a whole meal, and include meat or poultry or legumes for protein.

This salad has a flavor profile that I compiled from several different ideas, one of which was a California Pizza Kitchen salad years ago, as well as typically Moroccan ingredients such as dates and olives. However, I am not saying that the salad is a Moroccan preparation since I am almost sure it is not! A repeated note that came up in culinary school was not to use food terms as buzz-words, but to always stay authentic. I want to be careful to develop recipes while respecting the traditions and cultures which have led to the authentic dishes made in other places.

A salad recipe is not as exact as a pastry recipe would be. Feel free to adapt the proportions and my somewhat loose measurements.

Moroccan-Inspired Salad with Chicken, Squash, and Fruit

For the chicken:

2 chicken breasts, cut into pieces, or 4 thighs, deboned and cut into pieces.

Heat a generous tablespoon of coconut oil in a saute pan. Cook and stir chicken pieces until thoroughly cooked. While cooking, sprinkle liberally with 1/2 tsp. each of sea salt, cinnamon, coriander, paprika, and garam masala.

For the dressing:

1 T. white wine vinegar, 2 T. orange juice concentrate, 3 T. olive oil, 2 tsp. water, and 1 tsp. organic lime juice.

Whisk together and season with salt and pepper.

For the salad:

1 head romaine lettuce, washed, sliced lengthwise, then chopped crosswise

1 very small butternut squash, or half of a larger one, peeled and cubed and steamed until just soft, seasoning with butter, sea salt, and garam masala.

1 small box of fresh mint–or a generous handle of sprigs from your own mint plant–sliced into chiffonade strips {roll up the leaves and slice very thinly into strips with your chef’s knife}

1 or 2 navel oranges, supremed {ends cut off, peel sliced off, then sliced carefully into thin slices}

1/2 cup pitted chopped dates

1/2 cup pitted sliced olives {should use fresh marinated olives for the best flavor, but can use a can}

Optional:

2 red beets, peeled and cubed and steamed until just soft, and seasoned with sea salt and butter

1/2 cup shelled pistachios, roughly chopped

1/2 cup crumbled goat cheese

{These three ingredients are not in the salad as pictured, but are part of the original flavor profile I was developing.}

Directions:

Cook the chicken and the squash, separately {and the beets, if using}. Prepare the dressing. Wash and chop all other necessary ingredients.

Mix the mint with the romaine in a large serving bowl. Toss with dressing. Top with chicken and squash. Top with oranges, dates, olives, a bit of mint for garnish, and the pistachios and goat cheese if using. Serves 4-6.

Moroccan-Inspired Green Salad

Moroccan-Inspired Salad with Chicken, Squash, and Fruit