Sunday, March 22, 2009

Mediterranean Chicken Salad

This recipe came to me via email from Cooking Light. I'm always looking for a good, make ahead chicken salad and this one looked different and delicious. I did make some changes to their original recipe based on what I had on hand and my likes. So here it is.

  • 1 container Fage Total 0%
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 3 cups chopped cooked chicken, seasoned with South Seas seasoning
  • 1 jar roasted red peppers, chopped (about 1 cup)
  • 1/4 diced vidalia onion
  • 3 TBSP chopped green onion
  • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
Mix the first 4 ingredients in a small bowl and set aside. Combine the rest of the ingredients in another bowl, then stir in the yogurt mixture. Chill for 2 hours before serving.


Erin said...

Yummy! It looks like it will make great lunches!

Anonymous said...

Let me know how it is. I might make it, minus the chick peas! :)

Lisa R

amanda said...

That sounds and looks delicious! I wonder if I could get my boys to eat it...

Anonymous said...

Hi Jenn!

I see that you like cooking with Greek yogurt, especially Fage. Stonyfield Farm makes Organic Oikos Greek yogurt which is the only ORGANIC Greek yogurt on the market today. I'd love to send you some free coupons to give Oikos a try. If you're interested, just shoot me an email at and let me know where to send them.

Take care!
Stonyfield Farm

Colleen said...

Ooh what a great version of chicken salad! Much more exciting than my version!