A delightful Moroccan-inspired chicken salad featuring a medley of fresh vegetables, spiced chicken, and a tangy citrus dressing.
Combine the ground coriander, cinnamon, and olive oil in a small bowl to create a paste.
Mix the spices thoroughly to ensure an even flavor distribution.
Rub the spice paste onto the chicken breasts evenly.
Use your hands or a brush to coat the chicken thoroughly.
Cook the chicken on a preheated grill pan until fully cooked, about 6-8 minutes per side.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Let the chicken rest for 5 minutes, then slice it into thin strips.
Resting the chicken allows the juices to redistribute, making it more tender.
In a large salad bowl, combine the romaine lettuce, shredded carrot, diced red bell pepper, avocado slices, and chopped dates.
Toss the ingredients gently to avoid bruising the avocado.
Whisk together the orange juice, olive oil, and salt to make the dressing.
Taste the dressing and adjust the seasoning if necessary.
Drizzle the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Top the salad with the sliced chicken and serve immediately.
For a complete meal, serve with a side of warm bread or pita.
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