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Moroccan chicken salad

  • 18/06/2018
  • Moderate difficulty
  • 4
  • 60 min


  • 1 tablespoon olive oil
  • 2 teaspoons ground black pepper
  • 2 teaspoons ras al hanout or Moroccan spice mix
  • 1 teaspoon ground ginger
  • 1/2 clove garlic, minced finely
  • 2 large skinless chicken breast fillets (about 600g)
  • 1 tablespoon olive oil
  • For the lentil salad
  • ½ teaspoon Vegeta chicken stock powder
  • 1/2 cup puy lentils (French lentils)
  • 1/2 small red onion, diced finely
  • 1/2 small carrot, diced finely
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 100g mache lettuce, or baby spinach
  • ¼ cup parsley leaves
  • ½ cup pomegranate arils
  • 1 teaspoon finely grated lemon zest
  • For the dressing
  • 3 tablespoon whole-egg mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice


  1. 1.
    In a small bowl, combine the olive oil, black pepper, Moroccan spice mix, ginger and garlic to create a paste. Rub paste all over chicken fillets and refrigerate for 30 minutes - 2 hours.
  2. 2.
    Preheat oven to 180C
  3. 3.
    In an oven proof frying pan, heat 1 tablespoon of oil on a medium heat and sear chicken, about a minute each side or until lightly browned. Place in oven and roast for 15-20 minutes, until just cooked. Remove and set aside to cool.
  4. 4.
    For the dressing, whisk together the mayonnaise, mustard and lemon juice in a bowl.