Heart health program - Make Heart Healthy Choices

Moroccan Chicken Salad

Serves 8
4 large whole chicken breasts, skinned and boned
2 green peppers, sliced in ¼ inch-wide strips
2 small red onions, thinly sliced
¼ cup chopped fresh parsley
¼ cup chopped cilantro (fresh coriander)
2 cloves of garlic, finely minced Watercress

Vinaigrette
1 to 1 ½ cups olive oil
¼ cup lemon juice
¼ cup red wine vinegar
1 teaspoon paprika
1 teaspoon of ground cumin
¼ teaspoon of cayenne pepper
Salt and pepper

Poach chicken breast in chicken stock or cook them over a grill. Cool the chicken, then slice in ¼ -inch-wide strips. Combine the chicken, peppers, onions, chopped herbs, and garlic. Mix together the ingredients for the vinaigrette. To the chicken mixture, add enough vinaigrette to coat chicken and vegetables, tossing lightly with your hands. Adjust the seasoning to taste. You may want more paprika and cumin and/or less vinegar and more lemon. Serve on a bed of watercress and top with chopped black olives if you wish. This salad also makes a great sandwich, stuffed in pita bread.

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