This Moroccan Chicken Salad is one of those bright, flavor-packed dishes that feels fancy but comes together in a flash. Think tender cooked chicken tossed with a creamy, slightly spicy dressing, briny Kalamata olives, the floral tang of preserved lemon peel, and sweet pockets of dried apricot and raisin. Crunch from slivered almonds completes the texture profile, while a whisper of curry, honey, and harissa gives the salad that unmistakable North African touch. It’s a perfect make-ahead lunch, potluck star, or light dinner when served over greens, in pita pockets, or scooped on crusty bread.

The ingredient list below is concise and intentional — each item plays a clear role. The dressing is rich but balanced, combining mayonnaise and sour cream as the creamy base and using a teaspoon each of mild curry powder, honey, and harissa to create layers of sweet, warm, and smoky heat. The preserved lemon peel offers a salty, citrusy lift; Kalamata olives add brine; dried apricots and raisins bring sweetness; and toasted slivered almonds add the crunch and nutty depth. Fresh cilantro finishes the salad with a bright herbal note.

This recipe uses one pound of cooked chicken breast, diced, which makes it easy to adapt to leftover roasted chicken or a quick poached breast. Because the salad holds well in the fridge, it’s ideal for meal prep: make it in the morning for lunches during the week, or assemble it an hour before serving to let the flavors mingle. Below you’ll find a clear, step-by-step method, helpful serving suggestions, and a few small tips to make the best possible Moroccan Chicken Salad every time.

Ingredients

1 pound cooked chicken breast, diced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup sliced Kalamata Olives, rinsed and drained
1/4 finely minced preserved lemon, flesh discarded; thoroughly rinse the peel before mincing
1/4 cup chopped fresh cilantro
1/4 cup finely chopped dried apricots
1/4 cup raisins
1/4 cup chopped slivered almonds
1 teaspoon mild curry powder
1 teaspoon honey
1 teaspoon harissa
1/2 teaspoon salt

Why this version of Moroccan Chicken Salad works

There’s a lot going on in this salad, but it all balances. The mayonnaise and sour cream form a creamy vehicle that coats every morsel without overpowering the other components. Curry powder introduces warm, earthy notes that pair beautifully with harissa’s fruity heat and the bright, fermented flavor of preserved lemon. Apricots and raisins create sweet contrast to the briny olives and salty lemon peel. Finally, toasted slivered almonds offer a welcome textural contrast to the soft chicken and plump dried fruit. The result is layered, balanced, and addictive.

Make-ahead and storage tips

Make the salad up to 3 days in advance; store it in an airtight container in the refrigerator. The flavors deepen as it rests.
If you prefer crunchy almonds, add them just before serving. They will soften slightly if mixed in ahead of time.
If the salad thickens in the fridge, stir in a teaspoon of water or a little extra sour cream to loosen it before serving.

Serving suggestions

Serve the salad chilled or at cool room temperature. Try these ideas:

Spoon it over a bed of mixed greens or baby spinach for a light dinner.
Fill pita pockets or flatbreads and top with cucumber slices and extra cilantro.
Serve as a filling for a hearty sandwich with crisp lettuce and sliced tomato.
Pile it on crostini for a party appetizer, garnished with a sprinkle of chopped cilantro and a few extra almond slivers.

Step-by-step Instructions

Follow these steps to build the salad. The directions keep the same order as the ingredient list and present each action clearly.

Prepare the chicken: If not already cooked, cook and cool enough chicken breast so you have 1 pound cooked chicken breast, diced into roughly bite-sized pieces. Place the diced chicken in a large mixing bowl.
Make the dressing base: In a separate medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth and well combined.
Season the dressing: Add 1 teaspoon mild curry powder, 1 teaspoon honey, 1 teaspoon harissa, and 1/2 teaspoon salt to the mayonnaise and sour cream mixture. Whisk until the spices and sweetener are fully incorporated and the dressing is uniform.
Add preserved lemon: Add the 1/4 finely minced preserved lemon (with the flesh discarded and the peel thoroughly rinsed before mincing) to the dressing. Stir to distribute the minced lemon peel evenly throughout the dressing. The lemon will add bright, tangy notes to the mixture.
Toss in fruit and nuts: To the bowl with the diced chicken, add 1/4 cup finely chopped dried apricots, 1/4 cup raisins, and 1/4 cup chopped slivered almonds. Gently fold these ingredients into the diced chicken so they are evenly dispersed.
Add olives and cilantro: Add 1/2 cup sliced Kalamata Olives, rinsed and drained, and 1/4 cup chopped fresh cilantro to the chicken mixture. Fold gently so the olives and cilantro are distributed without bruising the herbs.
Combine dressing and chicken mixture: Pour the prepared dressing over the chicken mixture. Using a large spoon or spatula, toss everything together until all pieces of chicken, fruit, olives, almonds, and cilantro are evenly coated with the dressing.
Adjust seasoning and texture: Taste the salad and adjust if needed. If you want a touch more heat, stir in a small pinch of additional harissa. If the salad needs brightness, add a squeeze of fresh lemon juice (optional). If it tastes slightly bland, add a little more salt, 1/8 teaspoon at a time, until satisfied. Mix thoroughly after any adjustment.
Chill and rest: Cover the bowl and refrigerate the Moroccan Chicken Salad for at least 30 minutes to let flavors meld. The salad can be chilled up to 3 days in an airtight container for the best make-ahead option.
Serve: Before serving, give the salad a final stir. If the almonds were added earlier and you prefer extra crunch, sprinkle a few additional toasted slivered almonds on top. Serve the salad chilled over greens, in sandwiches or pita, or on crostini as desired.

Quick tips for polish

For best texture, dice the chicken to a consistent size so every bite has a similar balance of chicken and mix-ins.
Rinse and drain the Kalamata olives to remove excess brine; otherwise the salad can become too salty.
To toast slivered almonds quickly: heat a small dry skillet over medium heat, add the slivered almonds, and stir until they’re fragrant and lightly golden, about 3–4 minutes. Watch them carefully to prevent burning.
If you don’t have preserved lemon on hand, substitute 1 teaspoon finely grated lemon zest with a small pinch of sea salt, though the flavor will be slightly different.

Flavor variations

If you want to tailor the salad to your pantry or spice tolerance, try one of these small changes:

Make it brighter: Add a tablespoon of freshly squeezed lemon juice to the dressing before mixing it into the chicken.
Make it spicier: Increase the harissa to 1 1/2 teaspoons or add a pinch of cayenne pepper.
Make it nuttier: Substitute half the slivered almonds with chopped pistachios for a richer, more Middle Eastern profile.
Make it lighter: Replace half of the mayonnaise with plain Greek yogurt for a tangier, lighter dressing while keeping the same combined volume of creamy base.

Nutrition snapshot

This salad is protein-forward thanks to the cooked chicken breast and offers healthy fats from mayonnaise and almonds, as well as fiber and natural sugars from dried fruit. Exact nutritional numbers will vary based on brands and specific yields, but a typical serving provides a satisfying, well-rounded combination of protein, fat, and carbohydrates that works well for lunch or a light dinner.

Final thoughts

This Moroccan Chicken Salad is a beautiful balance of savory, sweet, tangy, and spicy elements. It’s versatile, make-ahead friendly, and crowd-pleasing. Once you have the components prepped, assembly takes just minutes, leaving you with a salad that’s as delicious on day three as it is right after mixing. Whether you’re meal-prepping for the week or looking for a standout dish to bring to a gathering, this salad delivers on flavor and texture.

Enjoy assembling and tweaking the recipe to your taste, and don’t forget to let it rest so the flavors get to know one another — that’s where the magic happens in this Moroccan Chicken Salad.

Moroccan Chicken Salad

A bright, mildly spiced chicken salad with preserved lemon, apricots, olives and almonds.

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Prep Time 15

Total Time 15

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 pound cooked chicken breast diced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup Kalamata olives sliced, rinsed and drained
1/4 cup preserved lemon peel finely minced, flesh discarded and peel thoroughly rinsed before mincing
1/4 cup fresh cilantro chopped
1/4 cup dried apricots finely chopped
1/4 cup raisins
1/4 cup slivered almonds chopped
1 teaspoon mild curry powder
1 teaspoon honey
1 teaspoon harissa
1/2 teaspoon salt

Equipment

Mixing Bowl
Measuring Spoons
Measuring Cups
Knife
Cutting Board
Spoon

Method

In a medium bowl, combine the mayonnaise, sour cream, mild curry powder, honey, harissa and salt; whisk until smooth.
Add the sliced Kalamata olives, minced preserved lemon peel, chopped cilantro, chopped dried apricots, raisins and chopped slivered almonds to the dressing; stir to combine.
Place the diced cooked chicken in a large mixing bowl and pour the dressing mixture over it.
Stir thoroughly to coat all the chicken pieces with the dressing and mix-ins.
Cover and refrigerate for at least 2 hours to let the flavors meld, then serve.
Serve as a sandwich filling or spoon into endive leaves or onto sliced croissant rounds (optionally place a small lettuce leaf on croissant slices to add texture and prevent sogginess).