I'm always looking for new ways to prepare chicken. So when I saw the recipe for Moroccan chicken salad in the True Food cookbook I knew I had to try it. It's the perfect recipe for using up leftover chicken and I love the idea of serving it on lettuce leaves instead of bread.
Moroccan Chicken Salad
(adapted from True Foods cookbook)
(serves 6)
1 cup plain yogurt
1/2 cup mayonnaise
1/3 cup honey
2 tsp grainy mustard
1 tbs fresh squeezed lime juice
1 tsp curry powder
1/2 tsp salt
1/2 tsp lime zest
2 tbs parsley, chopped
2 cups leftover chicken, boiled or roasted, diced
1 celery stalk, diced
1/2 cup chopped roasted and salted cashews
1/2 cup golden raisins
1/4 cup diced jicama
12 butter lettuce leaves
In a large bowl, combine yogurt, mayonnaise, honey, mustard, lime juice, curry powder, salt, lime zest and parsley. Whisk well to combine. Add the chicken, celery, cashews, raisins and jicama. Mix thoroughly.
Serve over the butter lettuce leaves.
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