North African Grilled Chicken Salad
Author Notes: North African dishes often pair sweet with savory in a complex and oh-so-satisfying way. The sweetness from the apple and dried apricot pairs perfectly (…more) —Natalie
Food52 Review: This North African twist on chicken salad is simple, and full of varied textures and flavors that wow the palate. From the crispy apple and walnut cru (…more) —Annika Kay
Serves 2 to 3
For the marinade:
- 1pound boneless, skinless chicken breast
- 2teaspoons paprika
- 2tablespoons olive oil
- 2teaspoons balsamic vinegar
- 1/2teaspoon salt
- 1garlic clove, smashed
For the salad:
- 1/4cup plain, whole-milk yogurt
- 1 tablespoon olive oil
- 1/2lemon, juiced
- 1/2teaspoon ground ginger
- 1/4teaspoon ground cinnamon
- 1/2teaspoon ground turmeric
- 1teaspoon paprika
- 1/4teaspoon cayenne pepper (optional)
- 1/4teaspoon salt
- 1 garlic clove, minced
- 1/4 cup green olives, pitted and chopped
- 1/4 cup dried apricots, chopped
- 1/2Granny Smith apple, cored and diced
- 1/4cup toasted walnuts, chopped
- 2tablespoons chopped fresh mint
- Combine the marinade ingredients in a bowl. Add the chicken and turn over to coat evenly. Let marinate for at least 3 hours.
- Heat up your grill or grill pan to medium and cook chicken for about 5 minutes on each side, or until fully cooked. Remove from grill and, using two forks, shred the chicken into bite-sized pieces.
- In a medium bowl, whisk together the yogurt, olive oil, lemon juice, ginger, cinnamon, turmeric, paprika, cayenne (if using), salt, and garlic. Add in the chicken, olives, dried apricots, apple, walnuts and mint. Toss to combine. Add salt and pepper, to taste.
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