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Chermoula Curry Chicken Salad

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Chermoula Curry Chicken Salad

Creamy Curry Chicken Salad with bright Moroccan spice.  Our North African Chermoula Sauce adds a zingy spiced brightness to the creamy curry mayonnaise which is tossed with shredded chicken, celery, cilantro, red onion, grapes and toasted walnuts over a bed of greens.

Chermoula Curry Chicken Salad


2 large split breast chicken breasts on the bone (if you have small chicken breasts on the bone use 3)
olive oil
salt and pepper

2 stalks Celery finely diced
1/4 large Red Onion finely diced
1/2 bunch Cilantro Chopped
1 Tbs Curry Powder
3/4 Cup Mayonnaise
2 1/2 Tbs Wozz! North African Chermoula Sauce
1 tsp Salt
3/4 cup red grapes halved
1/2 cup walnuts roasted 

Salad Greens to serve on:  Romaine, Butter or Bibb Lettuce, Mixed Greens or Baby Spinach (whatever greens you prefer).    You can also serve this on a bread roll or croissant for a curry chicken salad sandwich.


Turn oven to 400 degrees.

Pat dry chicken.  Rub with olive oil and season with salt and pepper. 

Roast chicken at 400 degrees for 30 minutes.  

For the last 10 minutes of roasting, add walnuts to baking sheet and roast on a different rack in oven.

Remove chicken and walnuts from oven, let cool for a few minutes until cool enough to handle.  Remove chicken meat from bone and shred into large pieces.  Set walnuts aside.

For the dressing combine mayonnaise, Wozz! North African Chermoula Sauce, curry powder, and 1 tsp salt.  {Season the dressing per your liking - you can add more chermoula if desired}

In a large bowl, add your shredded chicken, cilantro, celery and onion.  Toss ingredients with dressing until fully coated.  Add in your roasted walnuts and grape halves, toss gently.  

Serve over mixed greens.  Enjoy.



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