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Title: Moroccan Chicken Salad
Yield: 4 Servings

Ingredients

      2 c  cooked rice
      2 c  shredded cooked chicken
      2 c  shredded carrots
    1/4 c  sliced scallions
    1/4 c  chopped kalamata olives
    1/4 c  chicken vodka gravy; * see
           -note
    1/3 c  orange juice
      2 tb fresh lemon juice
      2 tb chopped fresh mint
      2 tb chopped cilantro
      2 ts olive oil
    1/2 ts cinnamon
    1/8 ts cayenne
           salt and pepper; to taste

Instructions

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

Preparation Time: 0:00

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