Moroccan Chicken Salad
by Fitlandia
Ready to make it yourself? Here's a Fitlandia version that will also light up your taste buds:
Yields 4 servings
2 large chicken breasts
2 tbsp avocado oil
1 tsp each cinnamon, coriander, cumin, ginger, and allspice
1 bunch kale
1 can chickpeas, rinsed and drained
2 oz almonds
Preheat oven to 400 degrees. Mix spices together. Rub chicken with avocado oil and sprinkle spice mix evenly over chicken. Bake in a glass dish for 30-40 min.
Chop the chicken and allow to cool. Chop kale and almonds. Toss all ingredients together (include chickpeas) and serve. Add fresh lemon juice to your salad to brighten it up!
Yields 4 servings
2 large chicken breasts
2 tbsp avocado oil
1 tsp each cinnamon, coriander, cumin, ginger, and allspice
1 bunch kale
1 can chickpeas, rinsed and drained
2 oz almonds
Preheat oven to 400 degrees. Mix spices together. Rub chicken with avocado oil and sprinkle spice mix evenly over chicken. Bake in a glass dish for 30-40 min.
Chop the chicken and allow to cool. Chop kale and almonds. Toss all ingredients together (include chickpeas) and serve. Add fresh lemon juice to your salad to brighten it up!
Categories
:
Avocado
,
Boiled egg
,
Food processor
,
Garlic
,
Lemonade
,
Middle Eastern cuisine
,
Olive oil
,
Salad
,
Sesame
,
Tablespoon
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