Moroccan Chicken Salad

Rating: 3.63 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Leftover chicken and rice come together in this flavorful main dish salad. Serve over fresh greens. Source: EatingWell Magazine, September 1997

Ruth Cousineau
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Ingredients

Directions

  • Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together 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

Serving Size: about 1 1/3 cups
Per Serving:
306 calories; 8.8 g total fat; 1.9 g saturated fat; 62 mg cholesterol; 293 mg sodium. 467 mg potassium; 31.7 g carbohydrates; 2.4 g fiber; 5 g sugar; 23.7 g protein; 9421 IU vitamin a iu; 18 mg vitamin c; 105 mcg folate; 52 mg calcium; 2 mg iron; 40 mg magnesium;
Exchanges:

1 1/2 starch, 1 vegetable, 3 lean meat

Reviews (7)

Read More Reviews
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
08/10/2012
Different but unbelievably tasty I was looking for something different and definetly found it. I did exchange some of the ingredigents. Use brown rice lower sugar orange juice no mint (it was too expensive 2.99 a bush) and I thought I had cayenne pepper but since I didn't I used Ms. Dash Chopilte Seasoning. This came out pretty good and when it sits for a while it's even better. I ate it with lettece leafs like a other chicken wraps.... AMAZING the crunch that added to it made it even better. I'm definitely going to make this again next week! Pros: fresh Read More
EatingWell User
Rating: 3 stars
04/29/2012
Tasty and Different I substituted green olives for black (simply because I had them) and added about a cup of mixed corn & limas (because I prefer more veggies and less meat). I thought the citrus was just right. Pros: A change from the usual tossed salad for lunch. Loved the crunchy colorful veggies Cons: but maybe a pinch of sugar would bring out the spices more. Read More
nfash
Rating: 3 stars
01/10/2012
Fresh but too much citrus My husband enjoyed this dish but the flavor was not the best. While tasting fresh the citrus notes overwhelmed everything else. If we make this again I would lessen the amount of lemon juice (or use fresh squeezed lemon juice) to lighten the citrus flavor. Pros: Fresh healthy Cons: Too citrusy Read More
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EatingWell User
Rating: 5 stars
10/30/2011
This made a nice lunch which could be made ahead and taken to work. The cayenne added a little bit of heat but not overwhelming. I may have preferred to have a little more acid/citrus perhaps including the lemon zest next time would be good. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I liked it! It had a nice fresh flavor with the fresh herbs and citrus and it was easy to prepare when I started with a rotisserie chicken and shredded carrots! Read More
EatingWell User
Rating: 5 stars
10/30/2011
I Loved this salad just the right balance of citrus and herbs. My son loved it as well. And he can be fussy at the best of times (that's 7 yrs old for you) So simple and quick. Will be making again in the next couple of weeks. Read More
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ladyphx@hotmail.com
Rating: 2 stars
10/29/2011
Not so good I followed the recipe and when I tasted the final result I was taken back by the flavors and then had my brother-n-law a chief try it out as well. He gave me a look and said "What did you do?" I said that was my exact thought too. The best we could do with the flavor was heat it up and throw the chicken in it to cook in blend in or hopefully cook out some of the flavors. It was still only "okay" afterwards. I think I will do way less citrus and still debating on the cinnamon. The cayenne pepper kick in the end was a nice surprise though. Pros: Many flavors Cons: Flavors dont combine well Read More
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