Poultry Salads

Paleo Moroccan Chicken Salad

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A riff on one of our favorite salads from California Pizza Kitchen.


For the Chicken

  • 1 ½ lbs. chicken breasts, cut into chunks
  • 2 t  paprika
  • 1 t coriander
  • 1 t cumin
  • ½ t cinnamon
  • ¼ t red pepper flakes
  • salt

For the tasty stuff that goes in the salad

  • 2 heads romaine lettuce
  • 4 small golden beets
  • 1 small-to-medium butternut squash
  • toasted almonds
  • dried cherries (or cranberries–something tart will work best)

For the dressing

  • juice 1 lemon
  • juice 1 lime
  • ½ avocado
  • 1-2 T vinegar (champagne or cider)
  • ¼ – ½ c avocado oil (olive oil will work too)
  • s&p


Preheat your oven to 400ºF.

Peel the beets and butternut squash (+remove the seeds). Chop into small pieces, salt/pepper and oil the pieces. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are).

While the veggies are roasting…

In a large bowl, combine all the spices together. Toss the chicken pieces into the bowl and coat them evenly with the spice mixture. Heat a saute pan over medium-high heat and saute the chicken until cooked through. Remove from the pan and add to the serving bowl.

Wash and chop the lettuce. Add it, along with the rest of the “tasty” ingredients to the serving bowl. Add the squash and beets too.

For the dressing…

Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu –just make sure you’ve smashed the avocado up before adding it to the dressing.

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  • Reply
    December 6, 2010 at 6:33 pm

    Yum, this looks really good. I also laughed at your vegetarian video…good one!

  • Reply
    Brandon Keatley
    December 6, 2010 at 9:35 pm

    tastes as good as it looks. thanks sarah.

  • Reply
    Tracy S
    March 22, 2011 at 8:31 pm

    Really, really good. Makes a lot. I will be having it for lunch tomorrow! The kids ate it without too much problem, though the 2 y.o. pronounced it “spicy”. She drank lots of water but finished her portion.

    • Reply
      megan keatley
      March 25, 2011 at 12:26 pm

      glad ya’ll semi-enjoyed it tracy. haha.

  • Reply
    FRIDAY 11.05.06 « The Foodee Project | Meals for the paleo lifestyle
    May 6, 2011 at 9:30 am

    […] 6, 2011 by The Foodee Moroccan Chicken Salad […]

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    TheFoodee.com – FRIDAY 11.05.06
    May 6, 2011 at 3:07 pm

    […] 11.05.06 Moroccan Chicken Salad […]

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    FRIDAY 11.05.06 « The Foodee Project | Meals for the paleo lifestyle
    May 11, 2011 at 8:43 pm

    […] 11, 2011 by The Foodee Moroccan Chicken Salad […]

  • Reply
    September 30, 2011 at 1:00 am

    This was great! I thought I did not like butternut squash, but roasting it was wonderful! The presentation was great as was the taste of everything! Very filling and yummy! My daughter will be making it soon! Natalie, you will love it!

  • Reply
    February 20, 2012 at 3:06 pm

    I love this salad- already made it twice! I am a fairly new CSA member, so it was exciting to have a good recipe that includes golden beets!

  • Reply
    August 14, 2012 at 12:43 am

    I’ve for for CPK for over 7 years now and have recently gone paleo! I just came across you website and it’s awesome recipes. Good job on make this salad!

  • Reply
    December 14, 2012 at 5:49 pm

    This salad is the bomb! I admit I leave out the beets (I really shouldn’t know ’em till I try ’em I know), but it is still AMAZING! The flavor on the chicken is phenominal. Even my fiance’, who generally will not have just a salad, says this is delicious and very filling. Thank you :)

  • Reply
    February 27, 2013 at 8:54 pm

    DA BOMB!!!! Another amazing recipe! Thank you! My fiancé kept talking about “the burst of flavor”.

  • Reply
    May 4, 2013 at 7:49 pm

    This was absolutely delicious. I usually cant eat salads, but I chomped this down no problem, it was bursting with such a variety of flavours! I actually mixed the romaine lettuce into the chicken as soon as I finished sauteing and let the lettuce wilt a bit. The dressing goes perfectly with the rest. Thank you for the awesome website!

  • Reply
    Life Post-Whole 30 | My great WordPress blog
    September 4, 2014 at 3:07 pm

    […] Moroccan Chicken Salad.   […]

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    Chronicled: The Whole 30 Challenge | My great WordPress blog
    September 4, 2014 at 3:12 pm

    […] Day 13: A boiled egg, half a grapefruit, green smoothie, frozen mango, manuka raisins and Moroccan chicken salad. […]

  • Reply
    April 24, 2015 at 2:28 am

    I LOVE this salad! I leave out beets since I don’t like them, but if you add some goat cheese to this delicious concoction, it takes it to the next level.

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