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

Ingredients

60 g
Baby Spinach
2
Chicken Breast
4
Date(s)
1
French Shallot(s)
30 g
Green Olives
1/2 tsp
Ground Cinnamon
2 tbsp
Olive Oil (not included)
1
Orange(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
669 kcal
Total fat
21 g
Saturated Fat
3 g
Sodium
465 mg
Total Carbohydrate
71 g
Fiber
8 g
Sugar
14 g
Proteins
51 g

Instructions

Cook the rice and chicken
1

Cook the rice

In a pot, bring the water for rice and rice to a boil. Reduce heat to medium, cover and simmer for 12-15 min, or until all water has been absorbed.

Recipe 1803, Step 2
2

Cook the chicken

Place the chicken in another pot and submerge with salt water. Bring to a boil, then boil 7-10 minutes until cooked. Remove from water and let cool.

Prepare the orange
3

Prepare the vinaigrette and prepare the orange wedges

Zest the orange then cut 1/2 into wedges using a small knife. Squeeze the juice of the rest of the orange into a small bowl and mix with cinnamon and olive oil. Salt, pepper and set aside.

Prepare the ingredients
4

Prepare the other ingredients Chop the dates. Slice the olives. Finely cut the French shallot.

Mix
5

Assemble the salad

Divide the wild rice into bowls or plates. Add spinach, orange wedges, olives, French shallot and dates.

Serve
6

Shred the chicken and serve

Using two forks, shred the chicken and add to the salad. Drizzle with the orange vinaigrette.