Ingredients
Chicken Salad
- 2 cups (12 ounces) diced cooked chicken breast (rotisserie or shredded chicken works well)
- ½ cup whole milk Greek yogurt (or 2% or nonfat)
- 1 tablespoon tahini (optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon ground turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- Optional: 1/8 teaspoon cayenne pepper for a spicy kick
Add-ins
- ½ cup dried cherries (or substitute dried cranberries)
- ⅓ cup diced green onion
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- ⅓ cup chopped toasted pecans (or substitute toasted sliced almonds)
Instructions
- Prepare the Dressing: In a large bowl, combine the Greek yogurt, tahini, Dijon mustard, turmeric, cinnamon, cumin, salt, and freshly ground black pepper. Mix thoroughly until the dressing is smooth and the spices are evenly distributed.
- Combine Ingredients: Gently fold the diced cooked chicken breast into the dressing mixture, ensuring the chicken is well coated but not broken apart.
- Add Add-ins: Add the dried cherries, diced green onion, chopped fresh cilantro, chopped fresh parsley, and toasted pecans. Fold everything together carefully to evenly distribute the add-ins throughout the salad.
- Adjust Seasoning: Taste the chicken salad and adjust the seasoning by adding more salt, pepper, or cayenne pepper if you desire some heat.
- Serve: Serve the chicken salad immediately as is, or use it as a filling for lettuce cups, sandwiches, or buns. This recipe serves four people.
Notes
- For a lighter version, use nonfat Greek yogurt instead of whole milk Greek yogurt.
- Tahini adds a rich, nutty flavor and creaminess but can be omitted if unavailable.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently for about 3-5 minutes until fragrant.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This salad is versatile and works well as a quick lunch, picnic dish, or healthy snack.
- Feel free to substitute dried cranberries or almonds based on preference or availability.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan-inspired
- Diet: Low Fat
