Preserved Lemon Chicken Salad

About This Dish

A modern Moroccan salad that shreds slow-cooked chicken and tosses it with preserved lemon, olives, fresh herbs, and a cumin-lemon dressing. This room-temperature salad is perfect for summer entertaining and makes excellent use of leftover roast chicken. The preserved lemon adds the signature Moroccan tang that elevates the dish beyond ordinary chicken salad. Increasingly popular at modern Moroccan restaurants and cooking classes for visitors, it bridges traditional Moroccan flavors with a universally appealing salad format.

Ingredients

• 400 g Cooked chicken, shredded
• 1 Preserved lemon rind, finely diced
• 80 g Green olives, sliced
• 1/2 Red onion, finely sliced
• 3 tbsp Fresh cilantro
• 2 tbsp Fresh parsley
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Ground cumin
• to taste Salt and pepper

Instructions

1. 1

   Toss shredded chicken with preserved lemon, olives, onion, and herbs.

2. 2

   Dress with olive oil, lemon juice, cumin, salt, and pepper.

3. 3

   Let sit 15 minutes for flavors to meld. Serve at room temperature.

Tips & Tricks

• Use leftover tagine chicken for the most flavorful result.
• Only use the rind of the preserved lemon, not the pulp.
• This also works beautifully stuffed into bread as a sandwich.