Title: Chicken Salad with North African Spices
Categories: Salad/dress, Poultry
Yield: 5 Servings

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

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" on Feb
27, 1998