This Moroccan-inspired roasted chicken salad combines warm North African spices, bright herbs, and a tangy shallot-Dijon vinaigrette for a deeply flavorful, satisfying meal. The chicken and petite rainbow carrots are roasted together on a single sheet pan so the juices and spices mingle, then the shredded chicken is tossed with fresh greens, herbs, dates, pepitas, and a handful of pickled red onions for contrast. It’s inspired by the Moroccan salad at Bobbie’s Airway Grill in Dallas, Texas, but reimagined for home cooking. The dish is hearty enough to serve as a main course and elegant enough for guests.
This recipe is a little involved—there are a few components to make—but the technique is straightforward and the results are well worth the effort. Roasting bone-in, skin-on chicken thighs yields the juiciest meat and the most flavor; the carrots roast alongside to soften and caramelize. The vinaigrette blends shallot, dill, lemon, mustard, honey, and garlic for a bright, herb-forward dressing that pairs beautifully with the warm spices on the chicken. If you prefer dairy-free, simply omit the optional goat cheese.
Ingredients
- Bone-in, skin-on chicken thighs (about 2.5 pounds)
- Petite rainbow carrots (about 1 pound), cut into 2-inch pieces
- Extra virgin olive oil
- Harissa sauce
- Fresh lemons (for juice)
- Ground cumin
- Dried oregano
- Kosher salt and freshly ground black pepper
- Pitted Medjool dates, quartered
- Grainy Dijon mustard
- White wine vinegar
- Honey
- Fresh garlic
- Shallot
- Fresh dill
- Baby sweet leaf spring blend (or other mixed greens)
- Cherry tomatoes, halved
- Pepitas (or roasted salted pumpkin seeds)
- Fresh mint
- Fresh cilantro
- Pickled red onions
- Goat cheese (optional)
Step-by-step
Step one: Preheat the oven
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper for easier cleanup and to help prevent sticking.
Step two: Prepare the chicken and carrots
Pat the chicken dry and arrange the thighs and carrots on the prepared baking sheet. Whisk together 1/4 cup extra virgin olive oil, about 2 tablespoons harissa, 2 tablespoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Pour the mixture over the chicken and carrots and toss to coat, massaging the marinade onto the chicken so the skin and meat pick up the spices.
Step three: Roast the chicken and carrots
Spread the chicken and carrots in a single layer. Roast for about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown and the carrots are tender. Toss the pan once halfway through roasting to ensure even browning.
Step four: Make the shallot-Dijon vinaigrette
In a blender or with an immersion blender, combine 1/3 cup extra virgin olive oil, 2 teaspoons grainy Dijon mustard, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 2 tablespoons honey, 2 cloves minced garlic, 1/4 cup roughly chopped shallot, 1/4 cup roughly chopped fresh dill, and a pinch of salt and pepper. Blend until smooth and set aside. Taste and adjust acidity or sweetness as desired.
Step five: Prepare the salad base
While the chicken finishes in the oven, combine 6 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/3 cup pepitas, 1/2 cup roughly torn fresh mint, and 1/2 cup roughly chopped fresh cilantro in a large bowl. Toss gently and set aside.
Step six: Shred the chicken and finish the roasted mixture
Remove the chicken from the oven and set aside a few pieces to cool enough to handle. Remove the meat from the bones and shred into bite-sized pieces; discard the bones. Return the shredded chicken to the sheet pan and add the quartered dates. Toss briefly so the chicken and dates pick up some of the pan spices and the dates soften slightly.
Step seven: Dress and assemble the salad
Drizzle the desired amount of shallot-Dijon vinaigrette over the greens and toss until the leaves are evenly coated. To assemble each serving, place a generous portion of the roasted chicken and carrot mixture in the base of a shallow bowl, pile the dressed greens on top, then finish with pickled red onions, crumbled goat cheese if using, extra torn mint leaves, and a sprinkle of pepitas for crunch.
Recipe FAQs
Yes. Omit the goat cheese and the salad is dairy-free. It is also naturally gluten-free and grain-free.
Can I use a different green for the salad base?
Absolutely. The recipe uses a neutral spring mix to let the other flavors shine, but peppery arugula or baby spinach would also work well.
Do I have to use bone-in, skin-on chicken thighs?
Bone-in, skin-on thighs yield the juiciest, most flavorful results when roasted. Boneless, skinless breasts tend to dry out on a sheet pan. If you prefer, you can roast the carrots and use shredded rotisserie chicken tossed into the pan at the end so it soaks up some of the spice and pan juices.
Nutrition (per serving, approximate)
- Calories: 744 kcal
- Carbohydrates: 59 g
- Protein: 39 g
- Fat: 42 g
- Fiber: 8 g
- Sodium: 1550 mg
- Vitamin A: 20,576 IU
- Vitamin C: 43 mg
Nutrition information is an estimate and should be used as a guideline only.
Additional info
- Author: Alex Snodgrass
- Servings: 4 people
- Dietary notes: Dairy-free if goat cheese is omitted; gluten-free; grain-free
If you want a standout salad that’s full of protein, bold spices, and fresh herbs, this Moroccan-inspired roasted chicken salad delivers. The contrast between warm roasted chicken and carrots, sweet dates, crunchy pepitas, and bright, herbaceous dressing makes it memorable and satisfying year-round. Try it for an easy weeknight dinner or to impress at a casual gathering—leftovers also reheat well and make a great packed lunch.
Looking for more delicious salads?
Warm Brussels Sprout + Bacon Caesar Salad
Steakhouse Chopped Salad
Mexican-Inspired Chopped Salad
Food photography and styling by Eat Love Eats.