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Healthy Recipes

           

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Moroccan Chicken Salad

This spiced up version of chicken salad is based on the Moroccan dish, bistilla, often made to mark special occasions. It features simple ingredients, transformed by cinnamon, ginger and turmeric into a richly flavorful dish. Orange and golden raisins add sweetness to savory chicken breast. And forget about the mayonnaise; this unique dressing is made with orange juice, olive oil and an abundance of spices, making this a flavorful and low calorie entrée.

Ingredients

Salad

2 large hard-cooked eggs (preferably cage free organic)
2 cups diced cooked chicken breast, in bite-size pieces
1 navel orange, peeled and chopped
1/4 cup golden raisins
1/4 cup toasted slivered almonds
4 Tbsp. chopped flat leaf parsley, divided

Dressing

1/4 cup orange juice
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground turmeric
1/2 tsp. sea salt
Freshly ground pepper
1 Tbsp. extra virgin olive oil

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

serrapeptase

Instructions

1. Halve eggs. Place 1 yolk in small bowl and set aside; discard second yolk. Coarsely chop egg whites and place in medium mixing bowl. Add chicken, orange, almonds, raisins and 3 tablespoons parsley to egg whites. Using fork, toss to combine.

2. For dressing, mix orange juice with egg yolk, mashing to combine. Whisk in cinnamon, ginger, turmeric and salt until blended.
3. Add 4-5 grinds of pepper. Whisk in oil.

4. Pour dressing over chicken mixture and toss with fork to combine. Let salad sit at room temperature for 30 minutes before serving to allow flavors to meld.

Makes 4 servings.

Per 1 cup serving: 274 calories, 12 g fat (2 g sat fat), 15 g carbohydrates, 27 g protein, 2 g fiber 319 mg sodium.

Original recipe and image source: aicr.org

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