Poultry recipes by the south carolina department of agriculture, public domain government resource—original source of recipe.
Moroccan Spicy Carrot Salad
I chose grilled chicken for this salad to avoid unnecessary carbs from chicken that may have been coated in flour and fried.
Recipe Summary Moroccan Spicy Carrot Salad
Carrots are cut into thin, round pieces and cooked with the spices.Ingredients | Chicken Salad Recipes South Africa
1 pound carrots, peeled and sliced into thin rounds
2 cups water
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sweet paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon wine vinegar
½ teaspoon ground cumin
¼ cup cilantro leaves
Directions
Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
Stir vinegar and cumin through the carrot mixture.
Remove the pan from heat and set aside to allow salad to cool to room temperature.
Garnish with cilantro to serve.
Info | Chicken Salad Recipes South Africa
prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
