Name: Recipe for Moroccan Chicken Salad
Cuisine: Salads
Ingredients: 12 chicken breast; 1/2 black pepper; 1/2 celery, diced; 1/2 light mayonnaise; 2 dried cranberries; 2 toasted pumpkin seeds; 1 1/2 fresh tarragon; 1 Moroccan Spice Blend (see recipe below)

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Recipe Ingredients

12 ounces chicken breast
1/2 teaspoon black pepper
1/2 cup celery, diced
1/2 cup light mayonnaise
2 tablespoons dried cranberries
2 tablespoons toasted pumpkin seeds
1 1/2 tablespoons fresh tarragon
1 teaspoon Moroccan Spice Blend (see recipe below)

Preheat oven to 350°F.
Moroccan Spice Blend: Combine 1 tablespoon ground cumin, 1 tablespoon ground ginger, 1 ½ teaspoons salt, 1 ½ teaspoons ground coriander, 1 ½ teaspoons cinnamon, ¾ teaspoon cayenne pepper and ¾ teaspoon black pepper. Store in an airtight container and set aside.
Moroccan Chicken Salad: Season chicken breast with black pepper and place on a baking sheet.
Roast for 15 minutes, or until internal temperature reaches 165°F.
Remove from oven and allow chicken to cool completely.
Once cooled, dice chicken into ¾-inch pieces and place in a medium-sized bowl.
Add mayonnaise, diced celery, chopped tarragon, cranberries, pumpkin seeds, lemon juice and one teaspoon of Moroccan spice blend and stir to combine.
Adjust seasonings to taste, as needed.
To serve, place spring mix salad blend on a plate and add chicken salad on top.

Note: If you’d prefer, you can swap the pumpkin seeds for slivered almonds, chopped walnuts or sunflower seeds.