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Moroccan Chicken Salad

Moroccan Chicken Salad
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WebMD Recipe from

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

Prep: 10 minutes | Total Time: 10 minutes
  • 2 cups
    rice, cooked
  • 2 cups
    chicken, shredded cooked
  • 2 cups
    carrots, shredded
  • 1/4 cup
    scallions, sliced
  • 1/4 cup
    Kalamata olives, chopped
  • 1/4 cup
    sodium reduced chicken broth
  • 1/3 cup
    orange juice
  • 2 tablespoons
    lemon juice
  • 2 tablespoons
    fresh mint, chopped
  • 2 tablespoons
    fresh cilantro, chopped
  • 2 teaspoons
    extra-virgin olive oil
  • 1/2 teaspoon
    ground cinnamon
  • 1/8 teaspoon
    cayenne pepper
    salt, to taste
    freshly ground pepper, to taste
  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.
Nutritional Information

Makes: 4 servings
Serving Size: about 1 1/3 cups each
  • Calories307
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol63 mg
  • Carbohydrates32 g
    • Dietary fiber2 g
  • Protein24 g
  • Sodium267 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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