Moroccan Chicken Salad

From EatingWell: September 1997 — Subscribe Now!

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

4 servings, about 1 1/3 cups each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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

Preparation

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.

Nutrition

Per serving: 307 calories; 9 g fat (2 g sat, 5 g mono); 63 mg cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv).

2 Carbohydrate Serving

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