| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | North African | Poultry, Salad/dress | 5 | Servings |
INGREDIENTS
| 1 | c | Plain nonfat yogurt |
| 2 | T | Lemon juice |
| 1 | t | Caraway seeds, crushed |
| 1/2 | t | Ground cumin |
| 1/2 | t | Ground coriander |
| 1/4 | t | Salt |
| 1/4 | t | Crushed red pepper |
| 1/4 | t | 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" <catspaw@inetnow.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 58.5mg
Sodium: 1015.9mg
Potassium: 591mg
Carbohydrates: 14.1g
Fiber: 5.1g
Sugar: 1.6g
Protein: 29.2g