Friday, May 8, 2009

Cumin Chicken Salad

Several years ago my mom and I went to visit an aunt to learn how to make her amazing oatmeal bread. Although I haven't made it since, I did come away from that day with another recipe that has stayed in our menu rotation. Ever the hostess, my aunt threw together this salad even though we weren't expecting to stay for lunch, and I am glad she did! The recipe originally came from Cooking Light magazine, but I can't give you the exact issue since a recipe card is all I have to follow. This is certainly a healthy version of chicken salad that could have many variations. We always use kidney beans, but black beans would give a nice color contrast. I also add a bit more hot sauce and a pinch more salt for our taste.

Cumin Chicken Salad
Cooking Light via Aunt Margaret
2 c. cooked pasta (1 c. uncooked)
1 1/2 c. cooked chicken
1 c. red pepper
1 c. shredded yellow squash
1/2 c. carrots
1/2 c. green onion
1/2 c. corn (I don't cook it, just cut it right off the cob)
1/2 c. green peas, thawed
15 oz. beans, drained

Combine the above ingredients and set aside.

For the dressing:
1/4 c. rice vinegar
3 T. olive oil
2 tsp. dijon mustard
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. hot sauce (I use Tabasco)

Whisk together above ingredients and toss with salad mixture.

1 comment:

  1. The day spent with Aunt Margaret was most enjoyable and she continues to spin around her kitchen with ease.

    I not only remember the bread and wonderful chicken salad but also the homemade angel food cake...she whipped that up in nothing flat and it was delicious.

    We really should spend another day with her learning more about yeast breads/rolls. Her sticky buns are to die for!

    Your chicken salad looks wonderful and I would like a nice plate of it right about now!