This tasty chermoula chicken salad is so easy to make and contains a rainbow of ingredients, meaning a broader range of nutrient and mineral intake!
I used Aboutlife chermoula chicken skewers, left over from a barbeque at my house this weekend. I took the sticks out and cooked the chicken in a fry pan. You can buy chermoula seasoning/marinate from produce stores, or head to Aboutlife and buy their chermoula skewers 🙂
6 chicken chermoula skewers or 1 breast of chicken mariated with chermoula
2 tomatoes – diced
6 cos lettuce leaves
Quinoa (1/3 cup uncooked)
2 cups shredded red cabbage
3 tbsps of slivered almonds
Lightly pan fry the chicken in a tsp of ghee. Remove from the heat and cut into small bite size pieces.
Place the 1/3 cup of quinoa in 2/3 cup of water and bring to a boil on the stove. Reduce and let simmer for 10 mins.
Cut the pumpkin into cubes and place in some water on the stove to cook for 5 mins until soft.
Mean while slice up the cabbage and lettuce into 1cm thin slices.
Toast the almonds in a pan over low heat until browned on the edges.
Dice the tomatoes ready to put in the salad.
Assemble the salad so that you can see all the bright colourful ingredients. I put the lettuce and cabbage on the bottom, then added tomatoes, pumpkin chicken and almonds. I sprinkled quinoa throughout all the layers.
Drizzle with extra virgin olive oil and squeeze lemon juice over the salad before serving. I added a spoonful of sauerkraut and hummus on the side for added yum and goodness!