Moroccan Chicken Salad

Made with: Lillian Z Ranch Boneless & Skinless Breasts Fillets

  • 4 People
  • Medium
  • 40 Minutes


1 small Boston lettuce, chilled
1 small red leaf lettuce, chilled
1 can (11 ounces) Mandarin oranges, drained
1 large Avocado, peeled and thinly sliced
Cilantro leaves, finely chopped
Lemon and cumin dressing (recipe to follow)
Homemade marinade (recipe to follow)


Place chicken in an oven-proof glass dish. Prepare the marinade, reserving 2 tablespoons for basting. Pour remaining marinade over the chicken, turn to coat and refrigerate for 20 minutes.

Remove the chicken from the marinade and place on a foil-covered cookie sheet. Set temperature to broil.

Arrange oven rack so chicken is about 6 inches from the heat. Broil chicken, turning and brushing the remaining marinade over the chicken – cooking for roughly 10 minutes or until tender.

Tear Boston lettuce and red leaf lettuce into medium-sized pieces and place into a large bowl. Toss with ½ of the lemon and cumin dressing, then arrange onto a large platter.

Cut chicken breasts in ½ inch slices and arrange on lettuce. Garnish with mandarin oranges and avocado slices. Pour remaining lemon dressing over chicken and sprinkle with cilantro.

For the marinade:

In small bowl, mix together ¼ cup of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of orange juice, 2 cloves of garlic (minced), ½ teaspoon of ground coriander, ¼ teaspoon of ground cumin, ¼ teaspoon of cayenne pepper, ¼ teaspoon of chili powder, ¼ teaspoon of cinnamon, ¼ teaspoon of oregano leaves and ¼ teaspoon of salt.

For the lemon and cumin dressing: In a small bowl, place 2 tablespoons of lemon juice, ½ teaspoon of soy sauce and 1 teaspoon of ground cumin. Slowly blend in ½ cup olive oil with a whisk.

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