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Moroccan Chicken Salad

Moroccan Chicken Salad

We love coming up with new recipes using our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad. Adding the mushroom mix to the marinade was key, and the umami flavor magic made the meat "meatier". For this salad, we paired the mushroom mix with exotic Moroccan Ras El Hanout and then added grapes, pears and walnuts to make the salad sweet, spicy and complex. It's perfect for lunch or a light supper.

Preparation

For the Marinated Chicken:
Combine the grape seed oil, red wine vinegar, honey and spices in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use. Add the chicken thighs and marinate 1 hour or longer.

Preheat the oven to 350 degrees.

Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

For the Chicken Salad:
When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Add the grapes, walnuts, pear, and reserved marinade. Stir to combine. Garnish with a sprinkle of sumac.

Flavor Alternatives

The depth of flavor was unbelievable, so we created two more versions to enjoy!  After you’ve tried this recipe, check out our Asian and Mediterranean versions for more mushroom marinade goodness!

Comments

Here's what you need
Get the Spices
Cascade Mushroom Mix
$9.50
2 oz bag
Ras El Hanout
$9.00
2 oz bag
Sumac
$3.00
1 oz bag

Moroccan Chicken Salad

| Brunch, Salads

We love coming up with new recipes using our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad. Adding the mushroom mix to the marinade was key, and the umami flavor magic made the meat "meatier". For this salad, we paired the mushroom mix with exotic Moroccan Ras El Hanout and then added grapes, pears and walnuts to make the salad sweet, spicy and complex. It's perfect for lunch or a light supper.

Amanda Bevill