Moroccan Chicken Salad

  1. Toss the chicken in the spice.
  2. Heat the oil in a frying pan over medium-high heat and cook the chicken 4-5 minutes each side, or until cooked.
  3. Allow to cool slightly, then slice diagonally.
  4. Combine the witlof and radicchio in a serving bowl, top with the chicken, chickpeas, sultanas and pistachios.
  5. Drizzle with the dressing and serve immediately.

chicken, moroccan spice, oil, witlof, radicchio lettuce, chickpeas, sultanas, pistachio nuts

Taken from www.kraftrecipes.com/recipes/moroccan-chicken-salad-103527.aspx (may not work)

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