Moroccan Chicken Salad With Carrots
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- In a small bowl, whisk together the lime juice, red pepper, the remaining 3 tablespoons of oil, and ½ teaspoon salt.
- In a large bowl, toss the chicken, spinach, cilantro, carrots, and raisins with the dressing.
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
.
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Quick Tip
The salad and vinaigrette can be prepared and refrigerated separately for up to 1 day.
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