Chicken salad with north african spices

Yield: 5 Servings

Measure Ingredient
1 cup Plain nonfat yogurt
2 tablespoons Lemon juice
1 teaspoon Caraway seeds; crushed
½ teaspoon Ground cumin
½ teaspoon Ground coriander
¼ teaspoon Salt
¼ teaspoon Crushed red pepper
¼ teaspoon Black pepper
3 cups Boneless skinless chicken breasts; cooked and chopped
1 cup Chickpeas; canned, drained
½ cup Red bell pepper; julienned-cut
½ cup Green bell pepper; julienned-cut
½ cup Red onion; chopped
¼ cup Chopped fresh parsley
2¼ ounce Olives; drained and sliced

Combine first 8 ingredients in a medium bowl; stir well. Add chicken and remaining ingredients; toss well.

NOTES : Chicken salad is not just an American favorite. This enlivened variation features a fragrant mix of spices based on a traditional Tunisia= n blend. (For convenience's sake, we call for ground spices, but you can als= o use whole spices that you've roasted and ground yourself.) This salad is equally delicious chilled or served immediately. If you prefer, serve it o= n lettuce-lined plates for an even more colorful presentation.

Yield: 5 servings (serving size: 1 cup).

Recipe by: Cooking Light YEAR: 1996 ISSUE: April PAGE: 97 Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 27, 1998

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