Moroccan Chicken Salad Pitas with Carrot Salad

Moroccan Chicken Salad Pitas with Carrot Salad

Don't stop reading if you are a vegetarian. Please proceed and know that I am going to give you an adaptation that I think will be wonderful. If nothing else, the spread for this sandwich is rockstar and should be eaten liberally with pita bread or chips. OK? Now, this meal is beautiful, full of awesome flavors, and is easy to make. If you buy a rotisserie chicken, it really will be achievable in 30 minutes, but I decided to roast my own chicken. I actually made up the components of the meal in the afternoon, during my 2 3/4 year old's (the 3/4 is important around here) allotted TV "rest time", and then I had no dinner prep outside of assembly. Lovely. Leftovers were fabulous the next day, too.

Moroccan Chicken Salad Pitas with Carrot Salad

-adapted from Cooking Light, May 2014

For the sandwich spread:

Food process the following until finely chopped-

  • 2 cups packed fresh spinach
  • 1 cup mint leaves (1 package)
  • 2 small or 1 large shallot, coarsely chopped
  • 2 cloves garlic, peeled and chopped
  • Stir in 1 cup plain Greek yogurt, 1/4 t. salt, and 1/2 t. black pepper.

For the chicken mixture:

Whisk the following together--

  • 1/2 t. salt
  • 2 T. olive oil
  • 2 T. lemon juice
  • 1/2 t. cinnamon
  • 1/2 t. cumin
  • 1/2 t. coriander
  • 1/4 t. cayenne pepper

Pour over  3 cups cooked, chopped chicken breast and toss well. If you want a vegetarian option, may I suggest a can of drained rinsed chickpeas and 1 cup chopped cucumbers? I think it would be divine.


To assemble:

  • whole grain pita bread
  • 1 chopped red pepper
  • sliced toasted almonds

Spread 2 T. spread inside a pita bread half, fill with chicken (or beans/veggies), and top with almonds and red pepper. Serve alongside carrot salad.


Carrot Salad

  • 2 cups matchstick carrots
  • 1/3 cup chopped cilantro
  • 1/4 cup orange juice (from 1 large orange)
  • 1 T olive oil
  • 1 t. honey
  • 1/4 t. black pepper
  • pinch of kosher salt

Bring orange juice to a boil and reduce by about half. Remove from heat, stir in oil, honey, salt and pepper. Pour over carrots and cilantro and toss well.