Ras el Hanout Chicken Salad

Serves 4–6.

Here's a salad that captures the flavors of a Moroccan tagine but is made mostly from staples that you probably have in your pantry or fridge. The secret ingredient is our dreamy Ras el Hanout

For the salad:
3 cups shredded, cooked chicken* 
¼ cup sliced almonds, toasted
2 tablespoons sesame seeds, lightly toasted
8 dried apricots, chopped
¼ cup finely minced fresh mint 
¼ cup chopped cilantro
½ cup chopped parsley
Sea salt and back pepper, to taste

For the dressing:
1 lemon
½ cup mayonnaise
1 tablespoon olive oil
2 tablespoons champagne vinegar
½ teaspoon grated garlic (from 1 clove) 
1 teaspoon Rose Harissa blend
1 tablespoon Ras el Hanout

Put the salad ingredients into a large bowl and set aside while you make the dressing. To make the dressing, zest the lemon and add all of it plus the juice from half of the lemon to a small bowl. Add the remaining dressing ingredients and whisk until smooth. Pour the dressing on the salad. Toss to mix thoroughly, taste, and adjust the seasoning if needed.

* We use chicken thighs for their rich flavor, but a rotisserie chicken works too.



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