Moroccan Chicken Salad
 
A bonafide healthy salad adapted from Dr. Weill's True Food cookbook, this North African-inspired salad is great on its own, served over a bed of greens, or as an open-faced sandwich. Notice the recipe calls for cooked chicken; we use roasted or boiled chicken breasts. (The pizza slice on the side in the photo is a basic pizza dough baked and topped with sliced lemons and tomatoes with a sprinkling of mozzarella and Parmesan.)
Ingredients
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • ⅓ cup honey
  • 2 teaspoons whole grain mustard
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon freshly grated lime zest
  • 2 tablespoons chopped fresh cilantro or parsley
  • 2 cups cooked chicken, diced
  • 1 small celery stalk, diced
  • ½ cup chopped roasted salted cashews or almonds
  • ½ cup gold raisins
  • ¼ cup diced jicama
  • 3 or 4 scallions, white part only, chopped
  • Pickled carrots (optional)
Instructions
  1. In a large bowl, combine the yogurt, mayonnaise, honey, mustard, lime juice, curry powder, salt, lime zest, and cilantro or parsley.
  2. Whisk well to combine.
  3. Add the chicken, celery, cashews, raisins, jicama and scallions and mix thoroughly
  4. Serve over a bed of lettuce tossed lightly with olive oil and freshly squeezed lemon juice. Or chop the lettuce and mix it into the salad. Top with pickled carrots if desired.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/12/06/its-all-relative/