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Moroccan Chicken Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: California Pizza Kitchen
| 1 (8 ounce) can | beets , diced |
| ¼ cup | dried cranberries |
| 1 hard-boiled egg , diced | |
| 1 | avocado , diced |
| 2 | carrots , diced |
| 1 | red bell pepper , diced |
| ¼ cup | dates or ¼ cup dried apricot, chopped |
| 1 head | romaine lettuce , sliced |
| ¼ cup | girard's champagne dressing |
| ¼ cup | roasted almonds |
| 3 | boneless chicken breasts |
| 1 teaspoon | ground coriander |
| 1 teaspoon | cinnamon |
| 1 teaspoon | olive oil |
| egg | |
| ½ cup | butternut squash, ½ cup butternut squash , diced |
Directions:
1
To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
2
While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
3
Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.
Read more: http://www.food.com/recipe/moroccan-chicken-salad-california-pizza-kitchen-copycat-408831#ixzz1m7wUGIYR
Read more: http://www.food.com/recipe/moroccan-chicken-salad-california-pizza-kitchen-copycat-408831#ixzz1m7wBX8Vb
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