Moroccan-Inspired Cranberry and Pecan Chicken Salad: A Sweet, Savory, and Spicy Treat

Ever had a craving for a dish that is both sweet, savoury, and slightly exotic spicy? This Moroccan-inspired cranberry and pecan chicken salad is the ideal solution to indulge in such a craving. Just as the Moroccan Hair Care Trio makes your natural beauty shine, this salad adds depth to your meal with rich, aromatic flavours that harmonize perfectly. With tender, perfectly cooked chicken, tangy cranberries, and crunchy pecans, all held together with a pungent Moroccan spice mix, this salad is guaranteed to be a crowd-pleaser at your table. Whether you're preparing for a week's worth of meal prep or getting ready for a dinner party, this salad will not disappoint.

Serves: 4

Ingredients:

For the Chicken and Salad:

• 500 grams Boneless, Skinless Chicken Breasts (approximately two large pieces)
• 1 teaspoon Moroccan Spice Blend (cumin, paprika, cinnamon, or to taste)
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons Olive Oil
• ½ cup Dried Cranberries (about 70 grams)
• ½ cup Pecans (lightly toasted, about 60 grams), or walnuts/almonds
• ½ cup Mixture of Mayonnaise and Greek Yogurt (about 120 ml)
• 1 teaspoon Honey or Maple Syrup (optional, for sweetness)
• 2–3 tablespoons Fresh Herbs (parsley, cilantro, or mint), finely chopped

For the Dressing (Optional):

• 2 tablespoons Olive Oil
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Honey or Maple Syrup (optional)
• Salt and Pepper to taste

Method:

1. Marinate the Chicken:
   Mix together the Moroccan spice blend, olive oil, and fresh lemon juice in a mixing bowl. Coat the chicken very well and leave it to marinate for a minimum of 15 minutes. If you have time, let it sit overnight for even more flavours.
2. Cook the Chicken:
   Heat a skillet or grill over medium heat and sear the marinated chicken until golden brown on the outside. Make sure the internal temperature is 74°C (165°F). Let the chicken cool slightly before cutting it into bite-sized pieces.
3. Toast the Pecans:
   In a dry pan, heat the pecans on medium-low heat until they are fragrant and lightly browned. This enhances their nutty flavour.
4. Combine the Ingredients:
   In a large bowl, mix the cooked chicken, dried cranberries, and toasted pecans. Add the mayonnaise and Greek yogurt mixture (or adjust the ratio based on your preference for creaminess). If desired, drizzle in some honey or maple syrup for extra sweetness.
5. Finish with Fresh Herbs:
   Sprinkle salad with some chopped fresh parsley, cilantro, or mint leaves to inject bursts of flavour and colour. Fold everything well so that dressing and herbs coat every ingredient uniformly.

Conclusion:

As you serve up this cranberry and pecan chicken Moroccan salad, ready yourselves for savouring flavours on multiple tiers, from meaty chicken through luscious cranberries to that satisfying toasted crunch of the pecans. No matter whether you're cooking it for lunch or meal prep, this one is going to impress. We'd love to hear about all the ways that you made this recipe your own! Don't hesitate to drop us a note with your adaptations or suggestions and don't forget to share your friends and loved ones on in on the delight of this amazing, colourful salad. Happy cooking!