Moroccan Chicken Salad

Moroccan Chicken Salad

This chicken salad is the perfect appetizer or sandwich filling! Serve on croissants, small toasts or a Belgium endive leaf. Recipe and Photo by Kimberly Killebrew at The Daring Gourmet.

  • prep
  • cook


  • 1 pound cooked chicken breast, diced

  • ½ cup mayonnaise

  • ½ cup sour cream

  • ½ cup sliced Lindsay Kalamata Olives, rinsed and drained (feel free to substitute Lindsay Organic Kalamata Olives or Lindsay Kalamata Halves)

  • ¼ cup finely minced preserved lemon (flesh discarded; thoroughly rinse the peel before mincing)

  • ¼ cup chopped fresh cilantro

  • ¼ cup finely chopped dried apricots

  • ¼ raisins

  • ¼ cup chopped slivered almonds

  • 1 teaspoon mild curry powder

  • 1 teaspoon honey

  • 1 teaspoon harissa (optional, if you'd like a touch of heat)

  • ½ teaspoons salt

Cooking Directions

  1. Place all the ingredients except for the chicken in a bowl and stir to combine. Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken. Refrigerate for at least 2 hours before serving.

  2. Enjoy as a sandwich filling or as an appetizer serve it scooped into endive leaves or sliced croissant rounds (place a small piece of lettuce on the croissant slices to add color, texture and to prevent the croissant from getting soggy).