Moroccan Chicken Salad with Chimichurri Dressing
Bright, herbaceous, and just the right amount of crunchy, this Moroccan Chicken Salad with Chimichurri Dressing is the kind of weeknight savior that feels like a treat. It marries tender shredded chicken with peppery arugula, crisp cucumber and carrot, popping pomegranate seeds, tangy feta, and toasted almonds. A simple, garlicky chimichurri pulls it all together, bringing freshness and a subtle kick that turns leftovers into something spectacular.
This recipe is written to be easy to follow, which means clear steps, short prep time, and flexibility for substitutions or extras if you want to jazz it up. Whether you’re feeding yourself after a busy day or serving company who appreciates bright flavors, this salad is a lovely, balanced plate.
Why you’ll love this salad
- Fast to assemble—especially if you use leftover cooked chicken.
- Bright, herb-forward dressing that elevates every ingredient.
- Textural contrast between tender chicken, crunchy almonds, juicy pomegranate, and crisp vegetables.
- Perfect for meal prep: the dressing keeps well and the salad holds up when assembled carefully.
Ingredients
Use the exact ingredient names and amounts below for best results.
- 1 garlic clove
- 1 cup cilantro, fresh
- 1/4 cup parsley
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- pinch of crushed red pepper
- 1 1/2 cups boneless and skinless chicken breasts, cooked and shredded (leftovers work great)
- 6 cups baby arugula
- 1 cup carrot, shredded
- 1 cup cucumber, chopped
- 1/4 cup pomegranate seeds
- 1/4 cup feta cheese crumbles, fat-free
- 1/4 cup almonds, chopped
Equipment
- Cutting board and knife
- Microplane or garlic press
- Small bowl or jar for dressing
- Large salad bowl
- Tongs or salad servers
Prep notes
- If your chicken is not yet cooked, poach or roast breasts until they reach an internal temperature of 165°F (74°C), then let rest and shred. The recipe calls for 1 1/2 cups shredded cooked chicken.
- Toast the chopped almonds in a dry skillet over medium heat for 4–5 minutes, stirring frequently, until fragrant and lightly golden. Let cool before adding to the salad.
- Shred carrots on the large holes of a box grater or use a food processor for speed. Chop cucumber into bite-sized pieces so the salad is easy to eat.
Dressing: Chimichurri
This chimichurri is bright and herb-focused, with a gentle garlic punch. It plays beautifully against the peppery arugula and sweet-tart pomegranate seeds.
- 1 garlic clove, minced or pressed
- 1 cup cilantro, fresh, leaves and tender stems packed
- 1/4 cup parsley, fresh, leaves
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- pinch of crushed red pepper
How to make the chimichurri dressing
- Prepare the garlic: peel and finely mince or press the 1 garlic clove. Place the garlic in a small bowl or jar.
- Chop the herbs: roughly chop the 1 cup cilantro and 1/4 cup parsley so they fit easily into a small food processor or blender. If you don’t have a processor, mince them very finely with a knife.
- Combine: add the chopped cilantro and parsley to the bowl with the garlic. Pour in 1 tablespoon lemon juice and 3 tablespoons olive oil.
- Season: add 1/4 teaspoon kosher salt and a pinch of crushed red pepper. Stir or whisk until the mixture is evenly combined. If you prefer a smoother consistency, pulse briefly in a food processor or blender—just a few short pulses to keep some texture.
- Taste and adjust: sample the dressing and adjust salt or lemon as needed. The dressing should be bright and herbaceous with a mild garlic presence and a hint of heat from the crushed red pepper.
- Set aside: let the chimichurri rest for a few minutes to allow flavors to meld while you assemble the salad.
Salad assembly
Follow these step-by-step instructions to assemble the salad, keeping the order logical and straightforward.
- Prepare the base: place 6 cups of baby arugula in a large salad bowl.
- Add vegetables: evenly distribute 1 cup shredded carrot and 1 cup chopped cucumber over the arugula.
- Add the protein: scatter 1 1/2 cups shredded cooked chicken breasts over the greens and vegetables. Make sure the chicken is in bite-sized pieces so every forkful is balanced.
- Add texture and flavor: sprinkle 1/4 cup pomegranate seeds, 1/4 cup feta cheese crumbles (fat-free), and 1/4 cup chopped almonds over the top of the salad.
- Dress the salad: pour the chimichurri dressing over the salad. Start with about two-thirds of the dressing and toss gently with tongs until the ingredients are evenly coated. Add more dressing if you want a wetter salad, being careful not to overdress.
- Toss lightly and serve: use tongs to toss once more to ensure everything is coated. Serve immediately so the arugula stays crisp and the almonds remain crunchy.
Serving suggestions
- Serve as a main course with warm whole-grain pita or crusty bread on the side.
- For a heartier meal, add a scoop of cooked quinoa or farro to the base before tucking in the chicken and veggies.
- For a lighter option, halve the chicken and serve the salad alongside roasted vegetables or a simple soup.
Make-ahead and storage
- Chimichurri dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- Shredded cooked chicken keeps well for 3–4 days in the fridge. Store separately from the greens if assembling later.
- If prepping the full salad for later, keep the dressing in a separate container and add just before serving to preserve arugula’s texture. Tossing the salad with dressing right before eating keeps it bright and crisp.
Variations and swaps
- If you prefer a milder green, swap baby spinach or mixed baby greens for the arugula.
- No pomegranates? Try halved grapes or dried cranberries for sweet-tart pops.
- Almonds can be swapped for toasted walnuts, pistachios, or sunflower seeds for a different crunch.
- For an olive oil with more flavor, use a fruity extra-virgin olive oil, but keep the amount the same to maintain dressing balance.
Nutritional notes
This salad is balanced with lean protein, healthy fats from olive oil and almonds, and a good serving of greens and vegetables. Using fat-free feta cuts back on saturated fat without sacrificing tangy flavor. The chimichurri’s lemon and herbs add flavor without extra calories, making this a satisfying and mindful dish.
Tips from the kitchen
- Let warm ingredients cool before adding to raw greens to avoid wilting.
- Chop herbs right before making the chimichurri to keep their color and brightness.
- When shredding chicken, use two forks for a rustic texture that absorbs dressing nicely.
- Adjust crushed red pepper based on heat preference—start with a small pinch and increase incrementally.
Final thoughts
Simple swaps, a quick dressing, and a few minutes of assembly are all you need to transform basic ingredients into a memorable meal. This Moroccan Chicken Salad with Chimichurri Dressing balances spicy, tangy, sweet, and crunchy elements in a way that keeps every bite interesting. It’s a bright bowl that works for solo lunches, shared dinners, or a portable meal for busy days. Make the dressing ahead, shred some leftover chicken, and you’ll have a weeknight staple you reach for again and again.
Enjoy this vibrant salad as a fresh, flavorful way to use leftover chicken while keeping dinner light and satisfying.
Moroccan Chicken Salad with Chimichurri Dressing
Ingredients
Equipment
Method
- Make the chimichurri dressing: place the garlic, cilantro, parsley, lemon juice, olive oil, kosher salt, and crushed red pepper in a food processor and pulse until finely chopped and combined.
- Taste the dressing and adjust seasoning if needed; set aside.
- Combine the shredded chicken, arugula, shredded carrot, chopped cucumber, pomegranate seeds, feta, and chopped almonds in a large bowl.
- Toss the salad to mix, then divide among four serving bowls.
- Drizzle about 1 to 2 tablespoons of the chimichurri dressing over each serving and serve immediately.
Notes
- Leftover cooked chicken works well in this salad.
- Pulse dressing until herbs are finely chopped but not pureed.
- Adjust crushed red pepper to taste for more or less heat.
- Use unsalted almonds if you want lower sodium.
