Recipe: Chicken Salad with North African Spices (using yogurt, chickpeas, peppers and onion)

CHICKEN SALAD WITH NORTH AFRICAN SPICES

"Chicken salad is not just an American favorite. This enlivened variation features a fragrant mix of spices based on a traditional Tunisian blend."

FOR THE DRESSING:*
1 cup plain nonfat yogurt
2 tablespoons lemon juice
1 teaspoon caraway seeds, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
FOR THE SALAD:
3 cups boneless, skinless chicken breasts, cooked, and chopped
1 cup canned chickpeas, rinsed and drained
1/2 cup julienned-cut red bell pepper
1/2 cup julienned-cut green bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
2 1/4 ounces olives, drained, and sliced

Combine the ingredients for the dressing in a medium bowl; stir well. Add chicken and remaining ingredients; toss well.

This salad is equally delicious chilled or served immediately. If you prefer, serve it on lettuce-lined plates for an even more colorful presentation.

Makes 5 servings (serving size: 1 cup)

Per Serving (excluding unknown items): 284 Calories; 6g Fat (18.9% calories from fat); 37g Protein; 20g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 475mg Sodium.

Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

*For convenience's sake, we call for ground spices, but you can also use whole spices that you've roasted and ground yourself.

Source: Cooking Light magazine, April 1996