Event Featured Recipe

Moroccan Chicken Salad

Makes 8 – 4 oz. servings


1.5 lbs. of chicken breast

Marinade Ingredients:

3.5 Tablespoon olive oil

1.5 Tablespoons Balsamic Vinegar

1-2 cloves of garlic, minced

¼ teaspoon Cayenne Pepper

1 bay leaf

½ teaspoon dried Basil

½ teaspoon dried Oregano

¼ teaspoon dried Parsley

½ teaspoon Sugar

1/3 teaspoon Black Pepper

Salt to taste, optional

  1. Mix all ingredients together and place over chicken.
  2. Marinate for minimum of 2 hours.
  3. Place on grill over direct heat for approximately 5 – 6 minutes each side. Alternatively, you could bake chicken breasts (covered with foil) in oven at 375` for 30 – 40 minutes. Check after 20 minutes of cooking. Regardless of cooking method, chicken needs to reach an internal temperature of 165° on meat thermometer.

Chicken Salad Ingredients:

1.5 pounds Cooked Marinated Chicken, cut in ½ inch cubes

¾ cup Artichoke Heart Quarters, packed in oil, rinsed and drained, cut in quarters

1 small Red Pepper, diced

10 medium Kalamata Olives, pitted and cut in half

1 medium Green Onion, sliced on bias

2 teaspoons Curly Parsley, chopped

2.5 Tablespoons Olive Oil

1/8 teaspoon Cumin

1/8 teaspoon Cayenne Pepper

¼ teaspoon Curry Powder

¼ teaspoon Black Pepper

Salt to taste, optional

  1. Combine chicken, artichokes, red pepper and olives in a large bowl.
  2. Mix olive oil, cumin, cayenne pepper, curry powder and black pepper in a small bowl.
  3. Gently mix olive oil dressing into chicken salad.
  4. Sprinkle with fresh parsley.

Nutrition Information per serving: Calories: 220

  • Total fat: 14 grams
  • Saturated fat: 2 grams
  • Chol: 60 milligrams
  • Sodium: 240 milligrams
  • Carbohydrate: 3 grams
  • Fiber: 2 grams
  • Protein: 20 grams
  • Sugar: Less than 1 gram

Values listed represent a nutritional analysis. There are natural variations that occur in all recipes; these figures may not be exact and are provided for informational purposes only.