Moroccan Chicken Salad Recipe
Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
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
- on side:
- Whole-wheat toast (2 slices)
- Mozzarella cheese (1 oz., part skim)
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 143 | 41% |
| Total Fat 15.97g | 20% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 205mg | 9% |
| Potassium 454mg | 13% |
| Total Carbs 32.0g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.83g | 3% |
| Protein 18.64g | 30% |
