Easter

Spicy, Tangy, Crunchy Chicken Salad

by:
March  8, 2016
Author Notes

This is one of my favorite salads that I wrap in lettuce leaves, heap over quinoa or pile on good bread for a great sandwich. It is an appetizer, a first course or a tasty lunch. The dried fruits add a special tangy flavor and the fresh green scallions , cilantro and toasted cashews add nice crunch. —dymnyno

  • Makes about 3 cups
Ingredients
  • 16 ounces roasted chicken breast, cubed
  • 1/2 cup yogurt
  • 1/4 cup mayonnaise
  • 1/4 teaspoon fresh garlic, minced
  • 1/4 teaspoon fresh ginger, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fennel pollen
  • 1/8 teaspoon turmeric powder
  • 2 tablespoons fresh coriander, minced
  • 2 scallions, chopped
  • 2 ounces dried apricots, chopped
  • 2 ounces dried cherries
  • 1 tablespoon fresh lemon juice
  • 2 ounces cashews, toasted and cooled
In This Recipe
Directions
  1. Roast chicken breasts, cool and cube.
  2. Mix yogurt, mayonnaise, minced garlic and minced ginger together. Add lemon juice and mix until smooth.
  3. Add all the spices and the scallions and coriander and toasted cashews.
  4. Add the cubed chicken and dried apricots and cherries and fold all ingredients together.

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