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YEMENI-STYLE CHICKEN SALAD




Source of Recipe


trish


List of Ingredients




Serves 4


2 pounds boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup fat-free yogurt
3 cloves garlic, minced
3 red serrano chiles, seeded, stemmed, minced
3 tablespoons pine nuts, toasted, see note
3 green onions, thinly sliced
1 rib celery, chopped
1 carrot, grated
1 teaspoon ground cumin
1/2 cup minced cilantro
1/2 cup minced flat-leaf parsley
1 teaspoon salt
Freshly ground pepper


Recipe



1. Place the chicken breasts in a large skillet with water just to cover. Heat to a boil over medium-high heat; reduce heat to simmer. Cook until chicken is opaque, firm to the touch and no longer pink inside, 8-12 minutes.

2. Meanwhile, mix together mayonnaise and yogurt in a medium bowl. Add garlic, chiles, pine nuts, green onions, celery, carrot, cumin, cilantro and parsley; toss to combine. Set aside.

3. Remove chicken from skillet; set aside until cool enough to handle, about 2 minutes. Chop chicken coarsely; stir into mayonnaise mixture. Season with salt and pepper.