Spinach chicken carrot salad

In recipe on December 22, 2010 at 11:56 am

OH MY GOSH THE HOLIDAYS. I hope everybody else has been as binge-y as I have. Parties and cocktails and cookies and decadent meals and a general feeling of “oh why not! time to be festive” means that I’ve been feeling like the nutritional equivalent of a deep fryer.

I’m going to prescribe myself a good salad. This recipe, like many I love, comes from Real Simple… which I just found out I received as a subscription for Christmas! No more purloining from the break room! No more tearing out pages surreptitiously at dentists’ offices! I will have healthy weeknight meals and accessible lifestyle tips every month!

Until my subscription arrives, though, let’s be satisfied with this deliciously healthy/healthily delicious alternative (or addition!) to baked Brie.

Oh, and happy holidays from Another Freaking Cooking Blog!

Morrocan chicken salad, from Real Simple

  • 4 pieces chicken (breast, cutlets or thighs)
  • salt & pepper
  • olive oil (for frying or baking)
  • 1 tsp. cumin
  • 2 c. baby spinach, washed and dried
  • 2 tbl. chopped cilantro (optional if you think it tastes like soap)
  • 4 carrots, peeled and sliced
  • 1/2 c. raisins (Thompson or golden)
  • 3. tbl. olive oil
  • 3. tbl. lime juice
  • salt and red pepper

1. Lightly coat chicken with cumin, salt and pepper. You can either fry the chicken in olive oil, or bake for 25 minutes at 375. Once chicken is cooked, slice.
2. Toss together spinach, cilantro, carrots, raisins and chicken. Add olive oil and lime juice, and salt and red pepper to taste. Enjoy your moral fortitude!

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