Moroccan Chicken & Rice Salad
Sweet honey, spicy cayenne pepper and aromatic cinnamon and cumin are combined in this chilled Moroccan-flavored rice salad.
- Cook Time : 25 Minutes
- Recipe Yield : 5 Servings
Ingredients
- One package (6.6 ounces) NEAR EAST Toasted Almond Pilaf Mix
- 12 ounces boneless, skinless chicken breast halves (about 3), cut into 1/2-inch pieces
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 cups seedless red or green grapes, halved
- 1/2 cup sliced celery
Preparation Steps
- Prepare rice pilaf mix according to package directions, except stir in chicken when adding rice. Cool 10 minutes.
- Meanwhile, in small bowl, combine lemon juice, honey, cumin, cinnamon and cayenne pepper; mix well.
- Toss cooked rice with lemon juice mixture, grapes and celery.
- Refrigerate at least 2 hours before serving.
Nutritional Information
Calories: 310, Calories from Fat: 54, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 40mg, Sodium: 600mg, Total Carbohydrate: 46g, Dietary Fiber: 3g, Protein: 20g, Vitamin A: 2%, Vitamin C: 18%, Calcium: 4%, Iron: 8%
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