By echo echo on August 10, 2004
Photo by justcallmetoni
Photo by justcallmetoni
"An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer)."
Serving Size: 1 (178 g)
Servings Per Recipe: 6
"I made this for DH to take to work for lunch. It was easy to make & he loved it. What more could you want in a recipe? I did add some chopped tomato to the mix. I also had to substitute mayo for the yogurt because I was out."
"We really liked this. I was on the hunt for interesting luncheon salads.and this definitely fit the bill. I left out the olives, we aren't fond of them. I was worried that the salad would be weak without them but it was definitely a keeper."
"Delicious salad - the spice blend is gorgeous! I used two cups of chopped chicken and reduced the whole recipe slightly (I essentially scaled it down to even metric measurements - 2 dl as opposed to 2,4 dl and so on). Skimped on the olives a bit as DH doesn't care for them, but otherwise followed the recipe. VERY good! Plates were polished! Will definitely make again - thank you so much for a great recipe!"
"This is absolutely a masterpiece salad. I don't know what I can add to what the other reviewers have said. I was tempted to season the chicken before cooking it but I'm glad I didn't. The flavors here play beautifully together and each flatters the others. I did measure my spices in a very nicely rounded fashion and that worked perfectly for my taste. The yogurt was the ideal dressing. Simple to make and simply delicious."
"I have been meaning to make this recipe since seeing the beautiful photo by toni gifford! I am so glad I tagged this... We eat a lot of chicken and I am constantly looking for ways to serve it so that it does not become boring. This dish could NEVER be boring! What a refreshing change to chicken salad! I planned to serve it over greens for dinner, but once I tasted it I quickly steamed some fresh broccoli and cauliflower and served it on top. The flavors of this dish really stand out and I actually liked the caraway (not usually a big fan of caraway).I sent the leftovers to work with DH2B stuffed in a hoagie roll and he said it was even better the next day - not bad coming from someone who is wary of â€œexoticâ€? seasonings!!! Great Recipe! I will make this one again!"
"Too hot to bake chicken as planned so I went in search of a chicken salad recipe that was not loaded with mayo. This was just wnderful. I am not a huge fan of caraway, soI cut the amount added in half and subbed in cumin seeds. Also tossed in halfof a sliced carrot to make upfor the fact that I used a green pepperin lieu of the yellow and wanted to add some additional color. I was tempted to further play with the recipe (e.g., adding cilantro or harissa) but was really glad I did not. Freshly prepared it was good, but after sitting in the icebox it was just delicious with all the flavors coming together so well. The yogurt mellows the spices and parsley into a fragrant and flvorful blend. Had I added the cilantro, I think it would have not complemented the caraway nearly as well asthe parsley did. The dressing also proved to be a delightful contrast to the crispy veggies. Such a healthy and tasty entree, this will stay on the menu as long as the temperatures continue to soar. Thanks echo. "
"I love recipes that I can get away with grabbing a rotisserie chicken at the store! This was yummy. I shredded the chicken, used an orange bell pepper, and added a smidge more lemon juice. Next time I will use less red onion--it was a bit overpowering. Thanks eebrag!"