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Moroccan Chicken Salad

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Servings: 4
  • Course: Main Dish

Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach. Timesaving tip: Make the Roast Chicken with Preserved Lemon & Braised Vegetables recipe the night before, and use the leftover chicken in this flavorful chicken salad for lunch the next day.

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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 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

Directions

Step 1

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

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