Moroccan Chicken Salad Recipe

Moroccan Chicken Salad Recipe


Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.

4 servings, about 1 1/3 cups each
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

2 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded carrots
1/4 cup sliced scallions
1/4 cup chopped Kalamata olives
1/4 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

Preparation

Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

Nutrition

Per serving: 307 calories; 9 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

From EatingWell:  September 1997



Save and share Moroccan Grilled Salmon recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.