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Low Fat Moroccan Chicken Salad Recipe
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 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
Method
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.
Calories per serving; 30 grams protein; 7 grams fat 1 grams saturated fat; 39 grams carbohydrate; 270 mg sodium; 73 mg cholesterol; 3 grams fiber
