Moroccan Carrot Salad with Chicken Breast and Feta Dressing
This fresh, Moroccan inspired meal is full of flavour, colour and texture. A beautiful and crisp winner chicken dinner!
Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 3-4
2 chicken breasts (we love Waitoa)
1 tsp + 1tsp ground cumin
1 tsp + 1 tsp ground coriander
Olive oil (we love Olivado)
4 medium carrots, peeled and grated (we love Wilcox)
1/2 red onion, thinly sliced
2 tbsp currants or sultanas (we love Alison’s Pantry)
1/4 cup chopped flat leaf parsley (we love Superb Herb)
1/3 cup lemon juice
1 tsp honey
50g feta cheese
1 cup greek yoghurt
Butterfly the chicken breasts, then place in a dish with 1 tsp of cumin and 1 tsp ground coriander, seasoning and a drizzle of olive oil. Coat the chicken evenly in the spices. Set aside.
Toss the carrots, red onion, sultanas and parsley in a bowl, then make the dressing by whisking together the lemon juice, honey, remaining cumin and coriander, and 1-2tbsp olive oil. Pour over the salad and toss to coat.
Pan fry the chicken breasts until golden and cooked through.
To make the feta dressing, simply crumble the feta into the greek yoghurt, season well and stir to combine.
Serve the chicken alongside the dressed salad and drizzle over the feta dressing as desired.