Thursday, August 14, 2008

Moroccan Chicken Salad

16 oz cooked, chopped chicken
1 avocado, peeled and diced
8 cherry tomatoes, halved
1 yellow bell pepper, seeded and diced
1 tbl lemon juice
1 mango, peeled, pitted & diced
1/4 tsp salt
1/4 tsp pepper
1/8 c. canola oil
1/8 c. lemon juice
2 tbl white wine vinegar
1 tbl minced fresh ginger
1 pinch ground coriander seed
1 tsp ground cumin
1 tbl chopped fresh cilantro

Combine first 5 ingredients in a large bowl.

Put rest of ingredients in food processor and process until smooth. Pour dressing over the chicken and vegetables. Toss gently. Refrigerate 30 minutes or until ready to serve.

4 servings

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