Warm Chicken Salad Moroccan Style

Warm Chicken Salad Moroccan Style
15 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 125g PHILADELPHIA Block Cream Cheese, cubed
  • moroccan spice, for sprinkling
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 skinless chicken breast fillets
  • 1 small zucchini, cut into thin strips
  • 100g baby spinach leaves
  • 1/4 cup raisins, roughly chopped
  • 1/4 cup pistachio nuts, roughly chopped

How to make it

  • PLACE PHILLY in a baking dish. Sprinkle with morrocan spice and drizzle with oil. Bake at 200°C for 10 minutes or until golden brown. Drain off oil and combine with lemon juice to make the dressing. Season to taste.
  • SPRINKLE chicken fillets liberally with the morrocan spice. Heat the oil in a frypan and pan fry chicken until cooked through. Remove and rest for 1 minute then slice diagonally. Meanwhile, add zucchini to pan and wilt over heat for 1 minute.
  • COMBINE PHILLY, chicken, zucchini, spinach leaves, raisins and pistachio nuts. Drizzle with dressing and serve.