A Sunrise Recipe: Moroccan Chicken Salad Sandwich

Sunrise Senior Living  |  February 16, 2017

Inspired by a Manhattan Deli, our chef at Stratford Court of Boca Pointe, FL, has taken the time to perfect this dish throughout the years. It has become a huge hit with residents, especially in its pita pocket presentation.

Marinated Chicken

Serves 10


  • 4 ½ pounds boneless/skinless chicken breast
  • 2 ½ tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper


  1. Whisk together olive oil, lemon juice, garlic, paprika, cinnamon, and black pepper.
  2. Combine chicken and marinade. Cover and refrigerate for 30 minutes.

Chicken Salad

  • 1 tablespoon olive oil
  • 2 ½ cups chicken stock
  • ½ cup Kalamata olives, pitted and chopped
  • 2 cups plum tomatoes, finely chopped
  • 2 cups roasted red peppers, diced
  • 1 teaspoon cilantro, chopped
  • 1 teaspoon parsley, chopped
  • 10 whole wheat pitas


  1. Heat olive oil over medium heat. Remove chicken from marinade. Add chicken to the pan and brown evenly on all sides.
  2. Deglaze the pan with stock and braise chicken for 20 minutes. Remove from heat and refrigerate chicken to cool.
  3. Remove chicken from cooking liquid. Shred chicken and combine with tomatoes, peppers, cilantro, parsley, and enough cooking liquid to moisten.
  4. Cut pitas to open. Fill each pita with 1 cup of chicken salad. Serve immediately.