Moroccan Chicken Salad

September 1997, The Simple Art of EatingWell

Your rating: None Average: 3.3 (35 votes)

Leftover chicken and rice come together in this flavorful main dish salad. Serve over fresh greens.

"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. "
Moroccan Chicken Salad

Makes: 4 servings, about 1 1/3 cups each

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  • 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


  1. Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together broth, orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.


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).

Carbohydrate Servings: 2

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

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