Moroccan Chicken Salad With Carrots

Moroccan Chicken Salad With Carrots Recipe
 Ellie Miller
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

5
tablespoons
olive oil
8
small chicken cutlets (1½ pounds total)
1
teaspoon
ground cumin
kosher salt and black pepper
3
tablespoons
lime juice
1/4
teaspoon
crushed red pepper
5
ounces
baby spinach
2
cups
cilantro leaves
4
carrots, peeled into strips
1/2
cup
raisins

Directions

  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. In batches, cook the chicken until golden brown and cooked through, about 2 minutes per side. Cut into strips.
  2. In a small bowl, whisk together the lime juice, red pepper, the remaining 3 tablespoons of oil, and ½ teaspoon salt.
  3. In a large bowl, toss the chicken, spinach, cilantro, carrots, and raisins with the dressing.
Kristen Evans
March 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 188
  • Protein 37 g
  • Carbohydrate 26 g
  • Sugar 14 g
  • Fiber 5 g
  • Fat 21 g
  • Sat Fat 3 g
  • Calcium 83 mg
  • Iron 3 mg
  • Sodium 667 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.