Moroccan Chicken Salad With Carrots

moroccan-salad
Photo by  Ellie Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 433 calories
    • Calories 188 calories from fat
    • Fat 21 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 667 mg
    • Protein 37 g
    • Carbohydrate 26 g
    • Sugar 14 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 83 mg

Ingredients

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