This is an anti-inflammatory recipe to add to your menu.
Simple, delicious, and in my usual style, very easy to make.
The inspiration for the Morrocan spice mix came from Against All Grain, and I adapted it slightly by using dry ginger and excluding lemon and parsley.
You can eat this salad warm or cold, so that means it would make a GREAT lunch box meal 🙂
I hope you enjoy it.
Morrocan Chicken and Pumpkin Salad
- 500g (1lb) chicken breast – sliced
- 800g (1.8lbs or 28oz) (uncut) pumpkin – peel, deseed, and dice into large pieces
- 2 cups baby spinach
- 1 tablespoon greek yogurt
- 2 teaspoons balsamic vinegar
- 1/4 cup pine nuts
- Oil for cooking
- THE SPICE MIX
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon turmeric
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon sweet paprika
- ¼ teaspoon dry ginger
- Mix the spices together and after you dice the chicken, put it in a bowl and coat it with the spice mixture
- Heat oil in a pan over medium heat, add the pumpkin, cover with a lid and cook for 4 minutes, stirring once midway
- Stir, replace lid and cook for a further 4 minutes
- Remove lid, turn the heat down to low, add pine nuts to pan and let sit while you cook the chicken
- In another an heat a bit of oil, add chicken and cook for 5 minutes, stir occasionally using tongs or a spatula
- Turn off the heat and allow to rest for 5 minutes
- Turn heat off pumpkin pan also
- Meanwhile, mix balsamic vinegar and yogurt together
- Divide spinach leaves and lay out on two plates
- Layer chicken and pumpkin onto plates
- Drizzle with a little dressing
Morrocan Chicken and Pumpkin Salad Nutrition
Let me know if you give it a try.
Do you have a favourite chicken salad recipe?
Nutritionist & Health Coach