I conjured up this salad one hot summer night and the family loved it. The spicy chicken with the creamy dressing and the pops of freshness from the pomegranate worked so well together. I hope you all enjoy it too.

Moroccan Chicken Salad

Vital Stats: Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free

Serves 4

Okay, so this is what you need:

4 large organic chicken thigh fillets

1 tablespoon organic Moroccan spice blend*

2 tablespoons macadamia oil (or your choice of fat)

6 cups of organic mesculin mix (or greens of your choice)

1/2 large cucumber, sliced

1/2 red onion, sliced thinly

1 large organic avocado, chopped

1/2 pomegranate

3-4 tablespoons chopped mint

1/2 cup organic greek yoghurt

2 tablespoons organic tahini

1 tablespoon lemon juice

Herbamare and black pepper to taste

*If you don’t have a Moroccan spice blend, use a combination of cumin, coriander, cinnamon, turmeric and ginger. I like the Gourmet Organics Middle Eastern Blend.

Okay this is how you do it:

Rub the spice mix over the chicken fillets. Fry in a pan with oil until just cooked through.

While that’s cooking, assemble your salad ingredients on a nice big platter (love this one).

To get the pomegranate seeds out, cut the fruit in half, horizontally, turn upside down and bash it with a wooden spoon – the lovely little seeds just pop out!

To make the dressing, just combine the yoghurt, tahini, lemon juice and seasonings in a bowl and mix well.

Slice the cooked chicken and arrange on top of the salad. Drizzle with the dressing, pop a few more pomegranate seeds on top and you are done!

This salad would also go really well in some wraps!

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