Moroccan-Style Shredded Chicken Salad

with Green Olives, Dates and Wild Rice

  • 20 min
Under 600 calories
Gluten Free
Poultry
Try our moroccan chicken salad on a bed of wild rice with spinach, dates, green olives, oranges and red onions. All topped with a cinnamon and orange vinaigrette. Yum!
Moroccan-Style Shredded Chicken Salad
In collaboration with

Exceldor

Ingredients

3 cup(s)
Baby Spinach
1
Chicken Breast(s)
40 g
Date(s)
30 g
Green Olives
1/2 tsp
Ground Cinnamon
1/2
Lemon(s)
2 tbsp
Olive Oil (not included)
1/2
Orange(s)
1/4
Red Onion(s)
1 1/2 cup(s)
Water for Rice (not included)
1/2 cup(s)
Wild Rice Mix
Nutritional facts
Serving per portion
Amount / Serving
Calories
544 kcal
Total fat
19 g
Saturated Fat
3 g
Sodium
352 mg
Total Carbohydrate
69 g
Fiber
7 g
Sugar
14 g
Proteins
29 g

Instructions

Cook the rice and chicken
1

Bring two pots of water to a boil

In one pot, bring the salted water for rice and rice to a boil. Reduce heat, cover and simmer for 10 min, or until all water has been absorbed. Bring a second pot of water to a boil. Add chicken and simmer until the chicken is cooked through (about 7-10 min) then remove and let cool.

Prepare the orange
2

Meanwhile, prepare the orange segments

Slice a little off the top and bottom of the orange. Using a knife, cut away the skin and pith of the fruit from top to bottom following the curve of the fruit. Working over a bowl to catch juices, cut wedges out from the membranes

Prepare the vinaigrette
3

Prepare the vinaigrette

Zest the lemon. In a small pan over medium-high heat, bring the orange juice, lemon zest and cinnamon to a boil. Reduce the heat and simmer to reduce, about 5 minutes.

Prepare the ingredients
4

Meanwhile, prepare the other ingredients

Chop the dates. Slice the olives. Thinly slice the red onion.

Mix
5

Start assembling the salad

Transfer the vinaigrette to a large salad bowl. Juice the lemon. Whisk in the lemon juice, oil and dates. Add spinach, olives, onion and orange segments.

Serve
6

Shred the chicken and serve

Using two forks, shred the chicken breast(s). Toss the shredded chicken into the salad bowl. Season with salt and pepper. Serve along with the wild rice on the side.