Moroccan Chicken Salad with Chimichurri Dressing Recipe

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When summer rolls around, all I want to eat is salad. This is pretty convenient as far as my clean eating goals go, but that’s not the only reason I’m drawn to salads. With an emphasis on light fare and fresh produce in abundance, summer just makes it so easy to eat healthy without even thinking about it.

Yields: 4 servings | Serving Size: 1 1/2 cups salad, 2 tablespoons dressing | Calories: 300 | Total Fat: 19g | Saturated Fat:4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 271mg | Carbohydrates: 10g | Fiber: 3g | Sugar: 5g | Protein: 23g | SmartPoints (Freestyle): 6

Prep Time: 10 minutes Total Time: 10 minutes

Ingredients

For the Chimichurri Dressing:

  • 1 clove garlic
  • 1 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon Kosher salt
  • Pinch of crushed red pepper

For the Salad:

  • 1 1/2 cups boneless and skinless chicken breast, cooked and shredded (leftovers work great)
  • 6 cups baby arugula
  • 1 cup shredded carrot
  • 1 cup cucumber, chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup fat free feta cheese crumbles
  • 1/4 cup chopped almonds

Instructions

For the Chimichurri Dressing:

  1. Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside

For the Salad:

  1. Combine all ingredients in a large bowl and toss. Divide into serving bowls and drizzle about 1 to 2 tablespoons of Chimichurri Dressing over top. Serve and enjoy.



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