| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | North African | Salad/dress, Poultry | 5 | Servings |
INGREDIENTS
| 1 | c | Plain nonfat yogurt |
| 2 | tb | Lemon juice |
| 1 | ts | Caraway seeds; crushed |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Salt |
| 1/4 | ts | Crushed red pepper |
| 1/4 | ts | Black pepper |
| 3 | c | Boneless skinless chicken breasts; cooked and chopped |
| 1 | c | Chickpeas; canned, drained |
| 1/2 | c | Red bell pepper; julienned-cut |
| 1/2 | c | Green bell pepper; julienned-cut |
| 1/2 | c | Red onion; chopped |
| 1/4 | c | Chopped fresh parsley |
| 2 1/4 | oz | Olives; drained and sliced |
INSTRUCTIONS
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" <[email protected]> on Feb 27, 1998
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