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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