Moroccan Chicken Salad

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

Moroccan Chicken Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 10 minutes

  • 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

Directions
  1. 4 servings, about 1 1/3 cups each

  2. 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.


Nutritional Facts

Servings
4
Per serving
Calories
307
Carbohydrates
32g
Fat
9g
Saturated Fat
2g
Monounsaturated Fat
5g
Protein
24g
Cholesterol
62mg
Dietary Fiber
2g
Potassium
469mg
Sodium
293mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
3 lean meat
Carbohydrate Servings
2
Vitamin A (188% daily value)
Vitamin C (32% dv)
Folate (26% dv)

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