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Moroccan Chicken Salad

Moroccan Chicken Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tbsp. fresh cilantro, chopped
  • 2 -8oz. breasts pasture-raised chicken
  • ¼ c. organic reduced-sodium chicken broth
  • 2 Tbsp. fresh mint, chopped
  • 2 Tbsp. organic extra virgin olive oil
  • ½ tsp. organic cinnamon
  • 0.125 tsp. cayenne pepper
  • 2 medium organic carrots, shredded
  • 16 large organic Kalamata olives
  • ½ tsp. Celtic sea salt
  • 4 tbsp. sliced scallions
  • ⅓ c. organic orange juice
  • 1 c. organic quinoa
  • 2 Tbsp. organic lemon juice
Instructions
  1. Rinse quinoa and prepare according to package instructions.
  2. Meanwhile, poach chicken. Place chicken breasts in a pot in a single layer. Add filtered or spring water to cover the chicken by 1 inch. Bring the water to a boil. Reduce heat to a low simmer and partly cover the pot. Cook for 10 minutes, turn off the heat, and allow chicken to finish cooking in the hot water for 10 more minutes or until juices run clear.
  3. Allow chicken to cool, then dice.
  4. Combine quinoa, chicken, carrots, scallions and olives in a large bowl.
  5. Whisk together broth, orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper in another bowl.
  6. Toss dressing with quinoa mixture.
  7. Serve.
 

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Nutrient Information Per Batch

1579.81 kcal Calories, 285.1 mg Calcium, 138.47 g Carbohydrate, 273.76 mg Cholesterol, 51.98 g Total Fat, 19.42 g Fiber, 14.84 mg Iron, 504.17 mg Magnesium 2892.86 mg Potassium, 137.19 g Protein,99.49 mcg Selenium, 2145.98 mg Sodium, 13.56 g Sugars, 9.77 mg Zinc, 7.73g Saturated fat, 0.12 trans Fat, 29.87 g Monounsaturated fats, 10.76 g Polyunsaturated fats, 21420.4 IU Vitamin A, 3.67 mg Vitamin B6, 0.06 mcg Vitamin B12, 24.7 mg Vitamin C, 0 IU Vitamin D, 10.94 Vitamin E, 91.35 mcg Vitamin K, 401.97 mcg Folate,1.12 mg Vitamin B1(Thiamin),57.99 mg Vitamin B3(Niacin),1.12 mg Vitamin B2(Riboflavin), 1.44 mcg Lycopene, 1337.06 mcg Lutein and Zeaxanthin, 0.77 g ALA, 0 g EPA, 0.17 gDHA,1793.49 mg Phosphorous, 4.1 mg Manganese, 4247.59 mcg Alpha carotene, 10578.6 mcg Beta carotene, 168.73 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Tubers
  • No Fish
  • No Corn
  • No Soy
  • No Dairy
  • No Yeast
  • No Peanuts
  • No Legumes
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Molds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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