Title: Chicken salad with north african spices
 Categories: Salad/dress, Poultry
      Yield: 5 Servings
 
      1 c  Plain nonfat yogurt
      2 tb Lemon juice
      1 ts Caraway seeds; crushed
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/4 ts Salt
    1/4 ts Crushed red pepper
    1/4 ts Black pepper
      3 c  Boneless skinless chicken
           -breasts; cooked and chopped
      1 c  Chickpeas; canned, drained
    1/2 c  Red bell pepper;
           -julienned-cut
    1/2 c  Green bell pepper;
           -julienned-cut
    1/2 c  Red onion; chopped
    1/4 c  Chopped fresh parsley
  2 1/4 oz Olives; drained and sliced
 
  Combine first 8 ingredients in a medium bowl; stir well. Add chicken
  and remaining ingredients; toss well.
  
  NOTES : Chicken salad is not just an American favorite. This enlivened
  variation features a fragrant mix of spices based on a traditional
  Tunisia= n blend. (For convenience's sake, we call for ground spices,
  but you can als= o use whole spices that you've roasted and ground
  yourself.) This salad is equally delicious chilled or served
  immediately. If you prefer, serve it o= n lettuce-lined plates for an
  even more colorful presentation. Yield: 5 servings (serving size: 1
  cup). Recipe