Moroccan Chicken Salad

This recipe originates from Jodie VonGal, one of my first friends when I moved to Pine Plains.   A “free spirit” and a “do-it-all” kind of woman, she paved the way early on for good, healthy, fresh and delicious food.   For a few years she ran the Ancramdale store and also did some catering. Here’s one of my favorite recipes of hers…from a cooking class she did at the Hammertown Gatehouse.


  • 4 whole boneless &  skinless chicken breastsrecipe-image-peppers-and-ci1
  • 2 green peppers, sliced thin
  • 1 red pepper-sliced thin
  • 1 red onion, sliced thin
  • Juice of ½ lemon 1 tsp. salt
  • 1 celery stalk, cut in half

Vinaigrette –

Blend together:

  • 1 tsp. paprika
  • ½ tsp cayenne
  • 2 tsp. ground cumin
  • 2 TBL minced garlic
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • 1-1/4 cups olive oil
  • ½ cup lemon juice


1.   In a saucepan combine juice of  ½ lemon, salt and celery with about 3 cups of water (enough to cover chicken when added).   Bring to a boil and reduce to a simmer.   Add chicken, and poach for about 7 to 8 minutes, or until done.   Cool.
2.   Cut chicken…I cut diagonally into ½”  slices.
3.   Toss together the chicken, vegetables and vinaigrette.   Salt and pepper to taste.
4.   Serve chilled.

1 Comment

  • Agnes Scofield says:

    I’ve discovered a way to cook boneless chicken breast that results in silkily tender white meat that can be used in hot or cold dishes which require sliced or diced boneless chicken:

    1)Place chicken 6 or 8 half bonelss chicken chicken breasts (with or without skin) in an ovenproof pan with a cover.

    2)Place the pan with the chicken on the middle rack of a turned-off oven.

    3)using a pitcher pour tepid water or broth over chicken breasts so that they are entirely covered.

    4)Close the oven, set the temperature at 215 degrees, and let cook undisturbed for an hour and a half.

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