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