Moroccan Chicken and Rice Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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This is a quick and easy recipe from Eating Well - we often have chicken and rice in the same meal and this is the first thing I think of when there are leftovers. Ingredients:
2 cups cooked rice |
2 cups shredded cooked chicken |
2 cups shredded carrots |
1/4 cup sliced scallion |
1/4 cup chopped kalamata olive |
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 black pepper, to taste |
Directions:
1. Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together 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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