Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
If you like carrots, then this delicious Moroccan Carrot Salad with Chicken Breast and Feta Dressing will bring you to seven heaven!
2 chicken breasts 1 tsp + 1tsp ground cumin 1 tsp + 1 tsp ground coriander Extra Virgin Olive oil 4 medium carrots, peeled and grated 1/2 red onion, thinly sliced 2 Tbsp currants or sultanas 1/4 cup chopped flat leaf parsley 1/3 cup lemon juice 1 tsp honey
50g / 1.7oz feta cheese 1 cup greek yoghurt
Butterfly the chicken breasts, then place in a dish with 1 tsp of cumin and 1 tsp ground coriander, seasoning and a drizzle of Olivado EV Olive oil. Coat the chicken evenly in the spices. Set aside.
Toss the carrots, red onion, sultanas and parsley in a bowl, then make the dressing by whisking together the lemon juice, honey, remaining cumin and coriander, and 1-2 Tbsp Olivado Extra Virgin Olive oil. Pour over the salad and toss to coat.
Pan fry the chicken breasts until golden and cooked through.
To make the feta dressing, simply crumble the feta into the greek yoghurt, season well and stir to combine.
Serve the chicken alongside the dressed salad and drizzle over the feta dressing as desired.