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.

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.

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