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Try this amazing Moroccan Chicken Salad!


  • Two large breasts of chicken

  • 1 bag of baby spinach leaves

  • 1 bag of green beans

  • 1 ripe avocado

  • 100g of Danish Feta

  • 1 tin of corn

  • Garlic and balsamic dressing

  • Moroccan spice

  • 1 lemon

  • Pepita seeds


  • 1.

    Add the spinach leaves into a bowl.

  • 2.

    Chop up beans into 1cm bits and throw on top of spinach.

  • 3.

    Slice avocado into small pieces so as to mix in and then sprinkle the feta on top. Drizzle dressing on top and start to mix together with a pair of tongs. The avocado, feta and dressing should make a pasty consistency. Add more of any of the ingredients to create a thicker paste that covers all the leaves.

  • 4.

    Add corn and pepita seeds on top and mix all in.

  • 5.

    Cut chicken breasts into thin 5cm long pieces. Throw in fry pan with some oil. Cook one side, flip it and sprinkle Moroccan spice onto that cooked side generously to cover the entire piece.

  • 6.

    Flip back over and dust the other side, once it is cooked.

  • 7.

    As they cook in the spice, slice the lemon in half and squeeze some juice onto the chicken while it cooks. Cook until tender and then serve on top of salad.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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