Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
| Prep Time: | 10 minutes |
| Ready in: | 10 minutes |
| Yield: | 4 servings, about 1 1/3 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 cups cooked rice | |
| 2 cups shredded cooked chicken | |
| 2 cups shredded carrots | |
| 1/4 cup sliced scallions | |
| 1/4 cup chopped Kalamata olives | |
| 1/4 cup reduced-sodium chicken broth | |
| 1/3 cup orange juice | |
| 2 tablespoons lemon juice | |
| 2 tablespoons chopped fresh mint | |
| 2 tablespoons chopped fresh cilantro | |
| 2 teaspoons extra-virgin olive oil | |
| 1/2 teaspoon ground cinnamon | |
| 1/8 teaspoon cayenne pepper | |
| Salt & freshly ground pepper to taste | |
Recipe Directions
- Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.
Health Advantages: low calorie, low sat fat, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 307 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 32 g | Dietary Fiber: | 2 g | Cholesterol: | 63 mg | |||
| Fat: | 9 g | Sodium: | 267 mg | Saturated Fat: | 2 g | |||
| Protein: | 24 g | Potassium: | 455 mg | Monounsaturated Fat: | 5 g | |||
| Nutrition Bonus: | Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv). | |||||||
| Exchanges: | 1 1/2 starch, 1 vegetable, 3 lean meat | |||||||
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