Do you guys remember a whiiiiiiiiiiile back when I posted a two-fer recipe for roast chicken? Both of those recipes are phenomenal, btw, and if you are looking for a great way to gather friends and/or family around the supper table, roast chicken is IT!
A-henny-who, at this time of year I am always in the market for something light, cool, and refreshing, and kinda healthy, for lunch or for a light dinner. With my oldest now in tee-ball, it’s nice to have something we can pack up and eat at the game, or just quickly stuff in our faces after we get home.
So, I thought it might be nice to share a kind of offshoot recipe, inspired by my “Faraway Place” chicken, in cold salad form!
If you’ve ever enjoyed curried chicken salad, then you’d probably like this one too. It’s similar in that it has that earthy spice flavor, but in this preparation it’s even more pronounced. Rather than using a pre-made spice blend (such as curry powder), this dressing relies on a mixture of individual dried spices and fresh herbs. And, it’s lower in fat and calories, with mayonnaise being replaced by low fat, high protien Greek-style yogurt.
That being said, again I must now give a disclaimer: I am not Indian. I am no expert on Indian cooking. I did not grow up eating Indian food. Even now, as an adult, I do not eat much Indian food (there just aren’t a whole lot of Indian restaurants in my neck of the woods;)). I first discovered what I’ve titled “Faraway Place” chicken in a local publication a few years back. Unfortunately, the author was not cited, so I am unable to credit him or her. It was not titled “Tandoori Chicken.” I did not know what it was, or where in the world it was from, until I googled the ingredients! So, as you can see, I make no claims that this recipe is authentic in any way. I just know it’s really tasty, and different, and the flavors are super exciting!
Start with some cooked chicken. You could use a rotisserie chicken from the supermarket, or just some leftover cooked chicken, or, I just poached up a couple of boneless, skinless chicken breasts in simmering, salted water, for about 30 minutes, or until no longer pink inside. You can dice the chicken, or try this fabulous method, which works perfectly and I am totally in love with.
Today I decided just to dice, because I wanted big, meaty chunks.
Now whip up the dressing! I love Chobani because it is so high in protein, low in fat, and it gives such a gorgeous, creamy texture and subtle tang.
The “Tandoori Spice” comes from lemon, garlic, ginger, paprika, cumin, turmeric, and cinnamon. It is complex and totally delish.
Toss the chickeny chunks in that fragrant dressing, along with some crunchy, toasted almond slivers, and some sweet, golden raisins.
You can also add in some fresh, chopped flat-leaf parsley for an herbal note.
- 2 cooked, boneless, skinless chicken breasts, diced
- 1 cup plain 2% Greek-style yogurt
- ½ cup slivered almonds, toasted
- ⅓ cup golden raisins
- 3 tablespoons fresh flat-leaf parsley, roughly chopped
- 1 tablespoon agave nectar
- 1 tablespoon freshly grated ginger
- 2 teaspoons garlic powder (not garlic salt)
- 2 teaspoons sweet paprika
- 1½ teaspoons ground cinnamon
- ¾ teaspoons kosher salt
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- zest of half a lemon
- juice of half a lemon
- freshly ground black pepper, to taste
- In a small bowl, combine the yogurt, agave, lemon juice & zest, ginger, and spices.
- Add in the chicken, almonds, raisins, and parsley, and toss to coat.
- Serve in lettuce cups, whole wheat wraps, or on a croissant.
There are any number of ways this can be served: on a croissant, in a lettuce wrap, in a whole wheat tortilla wrap, or straight outta the ol’ mason jar if you are on the go.
Garlicky yogurt, spiked with bright citrus, warm paprika and ginger, and earthy cumin, cinnamon, and turmeric, contrasted with crunchy almonds and sweet raisins, with a fresh hit of verdant parsley! No matter how you slice it, this chicken salad is like no other! So light and healthy, and full of such interesting and complex flavor!