Moroccan Chicken Salad

Moroccan Chicken Salad

Moroccan Chicken Salad

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Discover the delectable flavors of our Middle Eastern Chicken Salad, featuring our beloved Cascade Mushroom Mix. Infusing the marinade with this mix was a game-changer, intensifying the umami goodness and making the chicken irresistibly "meatier".

In this salad, we combine the mushroom mix with exotic Moroccan Ras El Hanout, creating a sweet, spicy, and complex medley. With the addition of grapes, pears, and walnuts, this dish becomes a delightful option for a satisfying lunch or a light supper.

Yields
4.0 servings
Prep Time Cook Time Total Time
5 min 30 min 35 min
Moroccan Chicken Salad

Ingredients


For the Marinated Chicken:
  • 1/2 cup grape seed oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons Cascade Mushroom Mix 
  • 2 teaspoons Ras El Hanout, ground
  • 2 pounds boneless, skinless chicken thighs

For the Chicken Salad:
  • 1 cup seedless red grapes
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1 Bartlett or D'Anjou pear, diced
  • Pinch of Sumac, for garnish

Directions


For the Marinated Chicken: 

Combine the grape seed oil, red wine vinegar, honey, and spices in a heavy duty 1 gallon Ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use.

Add the chicken thighs and marinate 1 hour or longer.

Preheat the oven to 350 degrees.

Transfer the chicken and marinade to a glass baking dish and bake uncovered for 30-40 minutes until it is cooked through.


For the Chicken Salad: 

When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.

Garnish with a sprinkle of sumac.

Flavor Alternatives

The depth of flavor was unbelievable, so we created two more versions to enjoy!  After you’ve tried this recipe, check out our Asian and Mediterranean versions for more mushroom marinade goodness!

Moroccan Chicken Salad

Moroccan Chicken Salad

COOK TIME: 30.0

For the Marinated Chicken:
  • 1/2 cup grape seed oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons Cascade Mushroom Mix 
  • 2 teaspoons Ras El Hanout, ground
  • 2 pounds boneless, skinless chicken thighs

For the Chicken Salad:
  • 1 cup seedless red grapes
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1 Bartlett or D'Anjou pear, diced
  • Pinch of Sumac, for garnish

For the Marinated Chicken: 

Combine the grape seed oil, red wine vinegar, honey, and spices in a heavy duty 1 gallon Ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use.

Add the chicken thighs and marinate 1 hour or longer.

Preheat the oven to 350 degrees.

Transfer the chicken and marinade to a glass baking dish and bake uncovered for 30-40 minutes until it is cooked through.


For the Chicken Salad: 

When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.

Garnish with a sprinkle of sumac.

Moroccan Chicken Salad

Discover the delectable flavors of our Middle Eastern Chicken Salad, featuring our beloved Cascade Mushroom Mix. Infusing the marinade with this mix was a game-changer, intensifying the umami goodness and making the chicken irresistibly "meatier".

In this salad, we combine the mushroom mix with exotic Moroccan Ras El Hanout, creating a sweet, spicy, and complex medley. With the addition of grapes, pears, and walnuts, this dish becomes a delightful option for a satisfying lunch or a light supper.

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