Yemeni-Style Chicken Salad

Ingredients

• 2 lbs boneless skinless chicken breasts or chicken thighs
• 1/2 cup mayonnaise
• 1/2 cup nonfat yogurt
• 3 minced garlic cloves
• 3 red seeded minced serrano chilies
• 3 tablespoons toasted pine nuts
• 3 green onions, sliced thinly
• 1 chopped celery
• 1 coarsely grated carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• fresh pepper

Directions

1. 1

   Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.).

2. 2

   While chicken is cooling, mix mayonnaise and yogurt in medium bowl.

3. 3

   Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.

4. 4

   Coarsely chop cooled chicken and add to mix.

5. 5

   Season with salt and pepper.