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!
Moroccan Chicken Salad
From EatingWell: September 1997
Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
7 Reviews for Moroccan Chicken Salad
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.
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.
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.
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.