Moroccan Chicken Salad
2 cups cooked rice
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.
Contributor: Eating Well, September 1997
Yield: 4 servings
Preparation Time: 0:00
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