Yemeni-Style Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Originally from Chicago Tribune. Something different yet not bizarre. Ingredients:
2 lbs boneless skinless chicken breasts or 2 lbs chicken thighs |
1/2 cup mayonnaise |
1/2 cup nonfat yogurt |
3 minced garlic cloves |
3 red seeded minced serrano chilies |
3 tablespoons toasted pine nuts |
3 green onions, sliced thinly |
1 chopped celery |
1 coarsely grated carrot |
1 teaspoon ground cumin |
1/2 cup chopped fresh cilantro |
1/2 cup chopped fresh parsley |
1 teaspoon salt |
fresh pepper |
Directions:
1. Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.).
2. While chicken is cooling, mix mayonnaise and yogurt in medium bowl.
3. Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.
4. Coarsely chop cooled chicken and add to mix.
5. Season with salt and pepper.
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