Moroccan Turkey (or chicken) Salad

Moroccan Style Chicken SaladThis is one of those combinations that originated in my imagination.  I love combining sweet and spice and savory all in one dish.  This salad does that and more.  I have made it a couple of times.  The first time, I just ate it plain.  The second time, I thought I’d try it on a bed of cooked sweet potato.  The potato was warm, but not hot.  The salad was cold.  It was actually pretty wonderful and not too unhealthy either.

Moroccan Chicken Salad over Sweet PotatoesI am still using my Lifesize portion control kit.  I have lost about ten pounds since starting to use it.  The last ten I have to lose have been constant companions for the last 20 years.  I’d love to see them go.  I will keep you posted whether or not the Lifesize system is able to evict them.    My point in bringing it up, however, is to tell you that these pics show a Lifesize portion; just one of six I am allowed to eat all day.  See, I eat lots and I am never hungry.

Moroccan Turkey (or chicken) Salad
  • ½ cup mayonnaise
  • ¼ cup coconut milk (the refrigerated kind in the ½ gallon cartons)
  • 1 Tbsp dijon mustard
  • juice of 1 lime
  • ⅛ tsp cloves
  • ⅛ tsp white pepper
  • ½ tsp cinnamon
  • ¼ tsp coriander
  • ¼ tsp cardamom
  • ½ tsp cumin
  • salt to taste
  • ½ white onion, minced fine OR ¼ cup chopped green onion
  • 2 cups chopped cooked turkey or chicken
  • ⅓ cup cashew bits and pieces
  • ⅓ cup chopped dried apricots
  • ½ cup chopped celery or fresh snow peas or other crunchy green vegetable
  1. Mix ingredients from mayo to cumin in a small bowl.
  2. Place onion, turkey, nuts, apricots and vegetable in a larger bowl.
  3. Combine with mayo mixture.
  4. Salt to taste.
  5. Refrigerate until ready to use.


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