Moroccan Salad Recipe

Place halved cherry tomatoes in a small bowl. Add 1 tablespoon olive oil, 1 tablespoon white balsamic vinegar, chopped basil or parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss gently to coat. Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) to marinate and develop flavor.

If using leftover or poached chicken, shred or dice into bite-size pieces until you have 3 cups. Pat dry if very moist.

In a large mixing bowl combine 1 cup Greek yogurt (or mayo), 60 ml light coconut milk, 2 tsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, 1 tablespoon apple cider vinegar, and 1 tsp maple syrup. Whisk until smooth and homogenous.

Stir in 1 cup shredded coconut, 1/2 cup finely diced celery, 1/2 cup halved grapes (or diced apple), and 2 thinly sliced green onions into the dressing. Season with 3/4 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning.

Fold the shredded chicken into the dressed mixture until fully coated. Cover and chill for at least 30 minutes to let flavors meld (up to 4 hours). If mixture thickens too much, stir in up to 1-2 tbsp additional coconut milk or yogurt to loosen.

In a small bowl or jar add 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 tablespoon minced shallot. Whisk or shake to combine.

Slowly stream in 6 tablespoons extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until emulsion forms. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweet/sour balance (add a pinch of salt or 1/2 tsp honey if needed).

Place 6 cups of mixed garden greens and gem lettuce on a large serving platter or divide among plates.

Spoon 3/4 to 1 cup of the chilled coconut curried chicken salad onto the center of the greens for each serving (adjust to preference).

Scatter the marinated cherry tomatoes and 1/4 cup thinly sliced red onion over the greens and chicken.

Drizzle the white balsamic vinaigrette over the salads just before serving, about 1 to 1.5 tablespoons per plate, or serve vinaigrette on the side.

Finish with a sprinkle of 1/2 cup toasted chopped pistachios evenly across the salads for crunch and a final grind of black pepper. Serve immediately.