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  • Moroccan Chicken Salad

    1 vote
    Moroccan Chicken Salad
    Prep time:
    Cook time:
    Servings: 4
    by Wendy Saxena-Smith
    139 recipes
    		 >
    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

    1. 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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