Recipe - Chicken Salad With North African Spices

1 cup Plain nonfat yogurt
2 tablespoon Lemon juice
1 teaspoon Caraway seeds; crushed
One half teaspoon Ground cumin
One half teaspoon Ground coriander
One fourth teaspoon Salt
One fourth teaspoon Crushed red pepper
One fourth teaspoon Black pepper
3 cup Boneless skinless chicken
breasts; cooked and chopped
1 cup Chickpeas; canned, drained
One half cup Red bell pepper;
juliennedcut
One half cup Green bell pepper;
juliennedcut
One half cup Red onion; chopped
One fourth cup Chopped fresh parsley
2 One fourth ounce Olives; drained and cut or sliced up

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 lettucelined 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 recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
27, 1998