There’s something magical about a warm salad that feels like comfort food but still delivers the freshness and vibrancy of a healthy meal. This warm Moroccan chicken salad with roasted veggies is exactly that kind of dish. It combines spiced, juicy chicken with caramelized, oven-roasted vegetables and a zippy dressing that brings everything together. Think of it as a cozy cousin to a Mediterranean chicken salad, but infused with Moroccan charm—warming spices, fresh herbs, and plenty of texture. Whether you’re craving something similar to a chicken shawarma crispy rice salad or looking for wholesome chicken and couscous recipes, this salad fits the bill.
Warm Moroccan Chicken Salad with Roasted Veggies
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Moroccan, North African
Large baking sheet For roasting the vegetables. If you don’t have one, use any oven-safe tray or even two smaller pans.
Mixing bowls One for marinating chicken, one for tossing vegetables, and another for assembling the salad.
Non-stick skillet or grill pan Ideal for searing the chicken if you’re not grilling it.
Whisk or small jar For mixing the dressing.
Sharp knife and cutting board Prepping vegetables and herbs will be smoother with the right tools.
Measuring spoons and cups To ensure you’re getting the spice blend just right.
For the Chicken
- 2 boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Juice of ½ lemon
For the Roasted Veggies
- 1 medium sweet potato peeled and cubed
- 1 red bell pepper chopped
- 1 red onion sliced into thick wedges
- 1 zucchini chopped
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Salad Base
- 2 cups cooked couscous or quinoa if preferred
- ½ cup canned chickpeas rinsed and drained
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup chopped cilantro
- ½ cup pomegranate seeds optional but recommended
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon ground sumac for that mediterranean chicken salad with sumac dressing vibe
- Salt and pepper to taste
Optional Toppings
- Crumbled feta cheese
- Toasted almonds or pine nuts
- A dollop of Greek yogurt
Marinate the Chicken
In a bowl, combine the chicken with olive oil, lemon juice, and all the spices listed under the chicken section. Rub it in well so every piece is coated. Let it marinate while you prepare the vegetables—ideally at least 15 minutes, or up to 24 hours in the fridge.
Roast the Veggies
Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potatoes, bell peppers, zucchini, and onion with olive oil, cumin, salt, and pepper. Spread them in a single layer. Roast for 25–30 minutes, flipping once halfway, until they’re golden brown and tender.
Cook the Chicken
While the veggies are roasting, heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken thighs or breasts for about 5–6 minutes per side, depending on thickness, until nicely charred and fully cooked. Rest for 5 minutes before slicing thinly.
Prepare the Salad Base
While everything is cooking, fluff your cooked couscous with a fork in a large bowl. Add chickpeas, parsley, mint, cilantro, and pomegranate seeds if using.
Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, mustard, honey, sumac, salt, and pepper. Adjust to taste. It should be tangy and slightly sweet.
Assemble the Salad
Add the roasted vegetables to the couscous base. Pour over the dressing and toss gently. Top with sliced chicken. Sprinkle with feta, nuts, and a spoonful of yogurt if you like.
Serve Warm
Serve while the veggies and chicken are still warm for a comforting, hearty meal.
Pairings
This salad is a meal on its own, but if you're setting a larger table or want to offer more variety, consider pairing it with:
- Moroccan carrot salad: A zesty cold side dish that complements the warmth of the main salad beautifully.
- Flatbreads or pita: Ideal for scooping or wrapping components of the salad.
- Lemon-mint yogurt sauce: Adds a creamy cooling element if you want to mellow the spices.
- Grilled halloumi: A delicious vegetarian addition or swap for more protein variety.
- Mint tea or a dry white wine: These work well with the spice and citrus in the dish.
If you’re exploring a mezze-style spread, this would sit beautifully next to Lebanese salad recipes like tabbouleh or fattoush, or even Turkish salad recipes that use tomato and sumac.
FAQs
1. What cut of chicken is best for this salad?
Boneless, skinless chicken thighs are ideal. They stay juicy and flavorful after cooking. However, if you prefer leaner meat, chicken breasts work well too—just be careful not to overcook them.
2. Can I make this in advance?
Yes, this salad is great for meal prep. Store the components separately and assemble when ready to eat. It tastes good cold, but is best served warm or at room temperature.
3. How is this different from a traditional Moroccan chicken salad?
While traditional Moroccan chicken salad recipes may include preserved lemon, olives, or hard-boiled eggs, this version focuses more on roasted vegetables and a fresh herb dressing. It’s a hybrid that blends elements of healthy Moroccan salad, Greek chicken salad recipe, and even curry chicken salad recipe profiles.
4. Can I substitute the couscous?
Absolutely. If you want to turn it into a moroccan rice salad with chicken, simply swap the couscous for cooked basmati or jasmine rice. Quinoa also makes it gluten-free and just as tasty.
5. How spicy is this dish?
It’s more aromatic than spicy. The warm spices (cumin, cinnamon, coriander) provide flavor without heat. Add a pinch of cayenne if you like a little kick.
