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Nutrition Facts

Serving Size 1 (225g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/2 cup yellow bell peppers

Calories 251
Calories from Fat 73 (29%)
Amount Per Serving %DV
Total Fat 8.1g 12%
Saturated Fat 2.4g 11%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 480mg 20%
Potassium 419mg 11%
Total Carbohydrate 21.5g 7%
Dietary Fiber 4.2g 16%
Sugars 3.1g
Protein 23.0g 45%

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Moroccan Chicken Salad

Recipe #97430 | 10 min | 10 min prep | add private note

By: echo echo
Aug 10, 2004

An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Combine the chicken through parsley in a bowl.
  2. 2
    Stir together the yogurt through red pepper flakes and toss with the chicken mixture.

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Featured Reviews for This Recipe

From: swiz58

On Mar 1, 2008

We really liked this. I was on the hunt for interesting luncheon salads.and this definitely fit the bill. I left out the olives, we aren't fond of them. I was worried that the salad would be weak without them but it was definitely a keeper.

1 person found this review helpful

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    From: stormylee

    On Apr 3, 2007

    Delicious salad - the spice blend is gorgeous! I used two cups of chopped chicken and reduced the whole recipe slightly (I essentially scaled it down to even metric measurements - 2 dl as opposed to 2,4 dl and so on). Skimped on the olives a bit as DH doesn't care for them, but otherwise followed the recipe. VERY good! Plates were polished! Will definitely make again - thank you so much for a great recipe!

    0 people found this review helpful

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    From: justcallmetoni

    On Aug 3, 2006

    Too hot to bake chicken as planned so I went in search of a chicken salad recipe that was not loaded with mayo. This was just wnderful. I am not a huge fan of caraway, soI cut the amount added in half and subbed in cumin seeds. Also tossed in halfof a sliced carrot to make upfor the fact that I used a green pepperin lieu of the yellow and wanted to add some additional color. I was tempted to further play with the recipe (e.g., adding cilantro or harissa) but was really glad I did not. Freshly prepared it was good, but after sitting in the icebox it was just delicious with all the flavors coming together so well. The yogurt mellows the spices and parsley into a fragrant and flvorful blend. Had I added the cilantro, I think it would have not complemented the caraway nearly as well asthe parsley did. The dressing also proved to be a delightful contrast to the crispy veggies. Such a healthy and tasty entree, this will stay on the menu as long as the temperatures continue to soar. Thanks echo.

    4 people found this review helpful

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    From: Carianne

    On Jan 23, 2005

    I love recipes that I can get away with grabbing a rotisserie chicken at the store! This was yummy. I shredded the chicken, used an orange bell pepper, and added a smidge more lemon juice. Next time I will use less red onion--it was a bit overpowering. Thanks eebrag!

    3 people found this review helpful

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  • Read all 6 reviews

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