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Moroccan Summer Chicken Salad

A preserved lemon tahini dressing, made creamy through emulsified High Oleic Soybean Oil, drizzled over Ras-el-Hanout grilled chicken, roasted grapes, crispy edamame, spicy arugula and mixed greens, ricotta salata, fresh parsley, and toasted pita chips.

*Prep time includes 5 hours passive time for chicken to marinate in Ras-el-Hanout spices.

**Edamame can be substituted for crispy chickpeas
Categories: Chicken, Moroccan, Salads
Yield:
6-8 portions
Prep Time:
6 hours
Step 1
2.5 lb • Boneless Chicken Breast or Thighs, Skin On
.5 cup • High Oleic Soybean Oil
2 tbsp • Ras-el Hanout Spice Blend
In a mixing bowl, whisk together high oleic soybean oil and Ras-el-Hanout spices until combined. Add spice mixture and chicken into a vac seal bag, and vacuum seal on high to remove as much air as possible. This will speed up marinating. Chill the bagged chicken below 41°F for up to 5 hours, letting chicken marinate in spiced oil.
Step 2
.5 cup • High Oleic Soybean Oil
.25 cup • Lemon Juice
.25 cup • Tahini
.25 cup • Preseved Lemon • Pith removed, zest roughly chopped
1 tbsp • Water
.5 tsp • Sumac • Ground
.75 tsp • Kosher Salt
.25 tsp • Smoked Paprika
Toasted Sesame Seeds
In a blender, blend all ingredients together until fully emulsified. Transfer to a lidded container and keep chilled below 41°F.
Step 3
3 cups • Red Seedless Grapes
.25 cup • High Oleic Soybean Oil
1 tsp • Kosher Salt
.5 tsp • Black Pepper • Ground
In a mixing bowl, toss grapes with high oleic soybean oil, kosher salt, and pepper. In a sauté pan on high heat, sear seasoned grapes for 2-3 minutes, until grapes are deeply browned but still firm.
Step 4
5 oz • Baby Arugula & Spinach Mix
1 cup • Pita Chips, Salted • Crushed
1 cup • Ricotta Salata Cheese • Finely shredded
1 cup • Roasted Edamame, Salted
1 cup • Parsley, Fresh • Chopped
1 tbsp • Smoked Paprika
Grill marinated chicken and slice. Plate each salad in the following order: 2 cups baby arugula & spinach mix 5 oz grilled Ras-el Hanout chicken, sliced .5 cup roasted grapes ~2 tbsp roasted edamame .25 cup preserved lemon & tahini dressing ~2 tbsp shredded ricotta salata ~2 tbsp chopped parsley ~.5 tsp smoked paprika Serve immediately.
Notes
This recipe was developed with grant funding from the United Soybean Board
The Culinary Institute of America
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Added on:
Last updated:
March 30, 2022