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Moroccan Chicken Salad

Categories:
salads, light meals, chicken, leftovers

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 chicken vodka gravy; * see note
1/3 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped cilantro
2 teaspoons olive oil
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper; to taste

In a large bowl, combine 2 cups cooked rice, 2 cups shredded cooked chicken, 2 cups shredded carrots, 1/4 cup sliced scallions and 1/4 Cup chopped Kalamata olives. In another bowl, whisk together 1/4 cup leftover gravy or reduced sodium chicken broth, 1/3 cup orange juice, 2 tablespoons fresh lemon juice, 2 tablespoons each chopped fresh mint and cilantro, 2 teaspoons olive oil, 1/2 teaspoon cinnamon, 1/8 teaspoon cayenne and salt and pepper to taste. Toss dressing with rice mixture.

Use with leftovers from "Grandma's Polish-Style Roast Chicken", or other roast/baked chicken recipe.

MAKES ABOUT 5 1/2 CUPS FOR 4 SEAVINGS.

350 calories per serving; 30 grams protein; 7 grams fat (1.5 grams saturated fat); 39 grams carbohydrate; 270 mg sodium; 73 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00




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