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Moroccan Chicken Salad With Carrots

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.