Chicken salad with north african spices

5 Servings

Ingredients

QuantityIngredient
1cupPlain nonfat yogurt
2tablespoonsLemon juice
1teaspoonCaraway seeds; crushed
½teaspoonGround cumin
½teaspoonGround coriander
¼teaspoonSalt
¼teaspoonCrushed red pepper
¼teaspoonBlack pepper
3cupsBoneless skinless chicken breasts; cooked and chopped
1cupChickpeas; canned, drained
½cupRed bell pepper; julienned-cut
½cupGreen bell pepper; julienned-cut
½cupRed onion; chopped
¼cupChopped fresh parsley
ounceOlives; drained and sliced

Directions

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