Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

YEMENI-STYLE CHICKEN SALAD




Source of Recipe


?


Recipe Introduction


A chicken salad that uses a version of an Arabic condiment called z'ug. Sometimes spelled 'zhoug' in a phonetic attempt to approximate its Arabic pronunciation, it's a ferociously hot Yemeni herb condiment used to dress almost anything. Pureed cilantro and parsley form its foundation; garlic, chiles and cumin rev it up. Finally, a splash of olive oil moistens the mix to smooth it into an aromatic sauce. Its proportions can vary according to your preference. Toast pine nuts in a small dry skillet over medium heat, stirring frequently, until aromatic, about 5 minutes.


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

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.


Recipe