Moroccan chicken salad

• Gluten free

• Meat

  • 2 cups Chicken, cooked
  • 2 cups Chicken

• Produce

  • 1 Baby lettuce, leaves
  • 2 cups Cherry tomatoes
  • 1/2 tsp Coriander, ground
  • 2 cups Cucumber, slices thick
  • 2 tsp Pomegranate, juice
  • 1 Red onion
  • 1/2 cup Rubies/kernels from 1 pomegranate

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 Salt & pepper

• Oils & Vinegars

  • 8 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1/2 cup Pistachio nuts

• Dairy

  • 3/4 cup Feta cheese

Found on simply-delicious-food.com

Description

Ingredients

• 2 cups cold, shredded cooked chicken
• 2 teaspoons olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• salt & pepper to taste
• 2 tablespoons olive oil
• 2-3 teaspoons pomegranate juice
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 2 tablespoons fresh lemon juice
• salt & pepper to taste
• 2 cups marinated chicken
• 2 cups halved cherry tomatoes
• 2 cups seeded cucumber, cut into thick slices
• 1 red onion, thinly sliced
• baby lettuce leaves
• ¾ cup crumbled feta cheese
• ½ cup pistachio nuts
• rubies/kernels from 1 pomegranate (approximately ½ cup)

Directions

• Combine the chicken with all the marinade ingredients and allow to marinate for at least 5 minutes (I often do this the night before to ensure maximum flavour).
• To make the dressing, whisk together all the ingredients and set aside.
• Toss together all the salad ingredients and pour over the dressing right before serving.
• This salad can be made a day in advance if kept covered in the refrigerator, just keep the dressing separate.