Moroccan Chicken Salad With Carrots

Moroccan Chicken Salad With Carrots Recipe
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2010

Nutritional Information

  • Per Serving
  • Calories 433Calories From Fat 188
  • Protein 37g
  • Carbohydrate 26g
  • Sugar 14g
  • Fiber 5g
  • Fat 21g
  • Sat Fat 3g
  • Calcium 83mg
  • Iron 3mg
  • Sodium 667mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

White Wine Vinaigrette
The salad and vinaigrette can be prepared and refrigerated separately for up to 1 day.

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