This post may contain affiliate links. Please read our disclosure policy.
This Moroccan-Inspired Roasted Chicken Salad is a truly impressive salad bursting with warm spices, tons of herbs, and a tangy dressing.
Inspired by the Moroccan Salad at Bobbie’s Airway Grill in Dallas, Texas, I decided to take the flavors and make my very own rendition. The chicken and carrots are first roasted on a sheet pan and then combined with delicious greens in a fabulous, herby shallot-dijon dressing.
This salad is definitely a labor of love, and not one you can just toss together, but trust me: the end result is so worth it! The flavors in the chicken and the dressing blend so well together. This is one of those salads that tastes amazing year-round!
ingredients:
- Bone-In, Skin-On Chicken Thighs
- Petite Rainbow Carrots
- Extra Virgin Olive Oil
- Harissa Sauce
- Lemons
- Ground Cumin
- Dried Oregano
- Kosher Salt
- Freshly Ground Black Pepper
- Pitted Medjool Dates
- Grainy Dijon Mustard
- White Wine Vinegar
- Honey
- Fresh Garlic
- Shallot
- Fresh Dill
- Baby Sweet Leaf Spring Blend
- Cherry Tomatoes
- Pepitas
- Fresh Mint
- Fresh Cilantro
- Pickled Red Onions
- Goat Cheese optional
step-by-step:
step one: prep the oven
Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Step two: prep the chicken and carrots
Pat the chicken dry and set it on the prepared baking sheet along with the carrots. In a small bowl, whisk together the olive oil, harissa, lemon juice, cumin, oregano, salt and pepper. Pour the sauce over the contents on the sheet pan and toss until well combined, massaging the marinade into the chicken so that it is well coated.
step three: roast the chicken and carrots
Spread the chicken and veggies into a single layer and transfer to the oven and roast until the chicken is cooked through and golden brown on the top and the carrots are fork tender, about 35 to 40 minutes, tossing halfway through the cook time.
step four: make the dressing
In a blender or using an immersion blender in a wide-mouth jar, add all of the Shallot-Dijon Vinaigrette ingredients and blend until smooth. Set aside.
step five: make the salad base
While the chicken finishes cooking, in a large bowl combine the greens, tomatoes, pepitas, mint, and cilantro. Set aside.
step six: shred the chicken
When the cook time to the chicken is complete, set aside enough to cool. When cool enough to handle, remove the chicken meat from the bone and shred into bite sized pieces. Discard the chicken bones and add the shredded chicken back to the sheet pan along with the quartered dates and toss once more so it soaks up some of the delicious spices and flavor from the sheet pan and the dates slightly soften. Set aside.
step seven: dress the salad
Drizzle desired amount of dressing over the salad and toss until the greens are well coated.
step eight: assemble the salad and serve!
To plate, place a generous amount of the roasted chicken and carrot mixture on the bottom of a shallow bowl. Place the dressing greens in a pile over the roasted chicken. Finish by topping with some pickled onions, some crumbled goat cheese, and some more mint.
recipe FAQs:
Yes! If you skip the goat cheese, this salad is entirely dairy-free. It is also entirely gluten-free and grain-free.
I think this would taste delicious with some arugula thrown in, but the spring mix is a great, neutral base to really highlight all the flavors in this salad.
this lends to the juiciest, most flavorful and tender chicken! I don’t recommend cooking boneless, skinless chicken breasts on a sheet pan- they tend to dry out and lack flavor. You could roast the carrots and toss some shredded rotisserie chicken on the sheet pan at the end and toss to soak up some of the flavor/spices!
If you want a knockout salad that’s packed with both protein and flavor, this Moroccan-Inspired Roasted Chicken Salad is just what you’re looking for! Let me know what you think after you try it.
Looking for more delicious salads? Check these out!
Warm Brussels Sprout + Bacon Caesar Salad
Mexican-Inspired Chopped Salad
Moroccan-Inspired Roasted Chicken Salad
Ingredients
For the Sheet Pan:
- 2.5 pounds bone-in skin- on chicken thighs
- 1 pound petite rainbow carrots, cut into 2-inch pieces
- ¼ cup extra virgin olive oil
- 2 tablespoon harissa sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 6 pitted medjool dates, quartered
For the Shallot-Dijon Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 teaspoons grainy dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- ¼ cup roughly chopped shallot (or 1 small shallot)
- ¼ cup roughly chopped fresh dill
- Pinch of salt and pepper
For the Salad:
- 6 cups baby sweet leaf spring blend
- 1 cup halved cherry tomatoes
- 1/3 cup pepitas (or roasted and salted pumpkin seeds)
- ½ cup roughly torn fresh mint leaves plus more for serving
- ½ cup roughly chopped fresh cilantro leaves
- 1/3 cup pickled red onions
- 2 ounces goat cheese, crumbled (omit for Dairy-Free)
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Pat the chicken dry and set it on the prepared baking sheet along with the carrots. In a small bowl, whisk together the olive oil, harissa, lemon juice, cumin, oregano, salt and pepper. Pour the sauce over the contents on the sheet pan and toss until well combined, massaging the marinade into the chicken so that it is well coated. Spread the chicken and veggies into a single layer and transfer to the oven and roast until the chicken is cooked through and golden brown on the top and the carrots are fork tender, about 35 to 40 minutes, tossing halfway through the cook time.
Meanwhile, make the dressing:
- In a blender or using an immersion blender in a wide mouth jar, add all of the Shallot-Dijon Vinaigrette ingredients and blend until smooth. Set aside.
Make the Salad:
- While the chicken finishes cooking, in a large bowl combine the greens, tomatoes, pepitas, mint, and cilantro. Set aside.
Assemble the Salad:
- When the cook time to the chicken is complete, set aside enough to cool. When cool enough to handle, remove the chicken meat from the bone and shred into bite sized pieces. Discard the chicken bones and add the shredded chicken back to the sheet pan along with the quartered dates and toss once more so it soaks up some of the delicious spices and flavor from the sheet pan and the dates slightly soften. Set aside.
- Drizzle desired amount of dressing over the salad and toss until the greens are well coated.
- To plate, place a generous amount of the roasted chicken and carrot mixture on the bottom of a shallow bowl. Place the dressing greens in a pile over the roasted chicken. Finish by topping with some pickled onions, some crumbled goat cheese, and some more mint.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Absolutely excellent recipe! Yummy flavors, great variety of texture between the roasted meat and veggies and soft salad on top, crunchy pickled onions. This salad is a true winner!
Oh my Goodness!! This may be my favorite DD recipe I’ve ever made!! Flavors are so complex and so delish!! Restaurant quality flavors!! Swapped out a few ingredients to make it whole30!! Definitely takes some time but it’s OH so worth it!!