Yield: 5 Servings
|1 cup||Plain nonfat yogurt|
|2 tablespoons||Lemon juice|
|1 teaspoon||Caraway seeds; crushed|
|½ teaspoon||Ground cumin|
|½ teaspoon||Ground coriander|
|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