Moroccan Chicken Salad Sandwich

Salty olives, sweet grapes and fresh herbs give ordinary chicken salad a tantalizing twist. Harissa paste gives it a Moroccan flair, but if you can’t find it, you can use a pinch of curry powder or skip it entirely.
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Moroccan Chicken Salad Sandwich recipe

Moroccan Chicken Salad Sandwich

The Beloved Bird 

Chicken is low in calories and rich in protein, a macronutrient essential for repairing tissues and building muscle mass. Darker cuts like drumsticks and thighs are higher in iron, which keeps anemia at bay, and zinc, necessary for optimal immune function. This recipe makes use of a whole chicken, so no cut of meat is overlooked.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1/3 cup olive oil or avocado oil mayonnaise (TRYPrimal Kitchen Mayo with Avocado Oil)
  • 1 lemon, zested and juiced
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tbsp harrissa paste
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 1/8 tsp sea salt
  • 1 rotisserie chicken, meat removed and shredded (or about 4 cups any variety of leftover cooked and shredded chicken)
  • 1 small bulb fennel, cored, chopped
  • 1/3 cup halved red grapes
  • 3 tbsp chopped pitted green olives
  • 4 toasted whole-grain buns, for serving
  • 8 leaves Boston lettuce, for serving

Preparation

1. In a large bowl, whisk together mayonnaise, lemon zest and juice, parsley, harissa, pepper and salt. Stir in shredded chicken, fennel, grapes and olives.

2. Divide mixture among buns and top with lettuce.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 584
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 112 mg
  • Fat Content: 27 g
  • Fiber Content: 8 g
  • Protein Content: 45 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 667 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 11 g