Moroccan Chicken Salad

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Approximately 1 1/2 lb. organic chicken breast or thighs
4-5 medium size carrots
1/2 cup chopped dried apricots
1 cup chopped dried dates
1 Granny Smith apple - cored and chopped
1/2 cup toasted walnuts
1 1/2 cups plain Greek yogurt
1 1/2 Tbsp honey
2 tsp ground cumin
1 1/2 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cardamom
1/4 cup olive oil
salt & pepper

To make the chicken & roasted carrots
1. Turn oven to 400 degrees.
2. In a cast iron skillet, or other pan that can go from stovetop to oven, heat 2 Tbsp olive oil and salt & pepper the chicken. Sear the chicken on one side, approximately 4 mins. Flip the chicken and finish cooking in the oven for approximately 20-30 minutes, thighs cook faster than breast, until fully cooked through. Allow to cool.
3. While the chicken is roasting, peel the carrots and place on a sheet pan with 2 Tbsp of olive oil and salt. Roast until tender, approximately 15-20 mins.
4. Once the chicken has cooled, use 2 forks to shred into large pieces. Add to a large bowl.
5. Chop the roasted carrots into 1" pieces and add to the bowl.

To complete the salad
1. In a small bowl combine the yogurt, honey, cumin, curry powder, turmeric, and  cardamom. Mix together.
2. Lightly toast walnuts.
3. Chop the apricots, dates, and apples, and toasted walnuts. Add to the bowl.
4. Pour the dressing over the salad and mix together.

Recipe adapted from Food & Wine, November 2014


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