Moroccan Chicken Salad
about 5 1/3 cups
Active time: 10 minutes
Total time: 10 minutes
Description
Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories306 cal
- Total Fat8.9 g
- Saturated Fat1.7 g
- Cholesterol62 mg
- Sodium291 mg
- Carbohydrate Total31.6 g
- Protein23.6 g
- Phosphorus206 mg
- Potassium467 mg
- Fiber2.4 g
- Calcium50 mg
Ingredients
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 2 cups shredded carrots
- ¼ cup sliced scallions
- ¼ cup chopped Kalamata olives
- ¼ cup reduced-sodium chicken broth
- ⅓ cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- Salt & freshly ground pepper, to taste