Moroccan carrot salad with chicken and feta dressing

Name: Moroccan carrot salad with chicken and feta dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Waitoa free range chicken breasts; 2 tsp ground cumin; 2 tsp ground coriander; Olivado olive oil; 4 medium carrots (peeled and grated ); 1/2 red onion (thinly sliced); 2 tbsp currants or sultanas; 1/4 cup chopped Superb Herb Italian parsley; 1/3 cup lemon juice; 1 tsp honey; 50 g feta cheese; 1 cup greek yoghurt

This fresh, Moroccan inspired meal is full of flavour, colour and texture. A beautiful and crisp winner chicken dinner!

Print Pin Rate

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch

Servings people

Ingredients

2 Waitoa free range chicken breasts
2 tsp ground cumin
2 tsp ground coriander
Olivado olive oil
4 medium carrots peeled and grated
½ red onion thinly sliced
2 tbsp currants or sultanas
¼ cup chopped Superb Herb Italian parsley
⅓ cup lemon juice
1 tsp honey
50 g feta cheese
1 cup greek yoghurt

Instructions

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.