Moroccan Chicken Salad with Chimichurri Dressing

Ingredients

• 1 garlic clove
• 1 cup cilantro (fresh)
• 1/4 cup parsley
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon kosher salt
• pinch of crushed red pepper
• 1 1/2 cups boneless and skinless chicken breasts (cooked and shredded (leftovers work great))
• 6 cups baby arugula
• 1 cup carrot (shredded)
• 1 cup cucumber (chopped)
• 1/4 cup pomegranate seeds
• 1/4 cup feta cheese crumbles (fat-free)
• 1/4 cup almonds (chopped)

Instructions

1. 1

   --- For the Chimichurri Dressing ---

2. 2

   Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside

3. 3

   --- For the Salad ---

4. 4

   Toss: Combine all ingredients in a large bowl and toss. Divide into serving bowls and drizzle about 1 to 2 tablespoons of Chimichurri Dressing over top. Serve and enjoy.