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Moroccan Chicken Salad

August 4, 2011

Last month I visited a very dear friend from college. She is fantastic in the kitchen and I whenever I visit her, I am always so excited to see what she is going to cook! This year’s trip did not disappoint. (Many recipes coming soon…) We ate this (above) Moroccan Chicken Salad on our first night, then proceeded to eat it for lunch every day until it was gone. Upon my arrival home, I immediately made it and again ate it for lunch all week long.

Dressing Ingredients:

½ cup white wine vinegar

3 tbsp dijon mustard

¼ tsp tobasco

¾ cup vegetable oil

Salad Ingredients:

2 pounds chicken, cooked and chopped

6 green onions, chopped

2 boxes Original Long Grain and Wild Rice, cooked with seasonings

9oz shredded carrots

8oz pitted dates, chopped

6oz roasted pecan halves

Mix dressing ingredients together and let stand for at least one hour. Mix salad ingredients (except pecans) with dressing. Chill at least 4 hours. When chilled, give the salad a quick stir and add the pecans before serving. Serve chilled or room temperature.

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