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Title: Lemon Turmeric Chicken Salad
Categories: Citrus, Poultry, Dairy, Herbs
Yield: 3 servings
Fine grated zest of 1 lemon
1 tb Lemon juice
1/2 ts White vinegar (opt)
1/4 ts Ground turmeric
1 cl Garlic; finely grated
1/4 ts Sugar
Kosher salt
1/4 c Plain Greek yogurt
1/4 c Mayonnaise
2 tb Fine chopped dill
12 oz Cooked chicken; shredded
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Warm pitas
Iceberg lettuce
Seasoned tomato slices
Sliced red onion
In a medium bowl, combine lemon zest, lemon juice,
vinegar (if using), turmeric, garlic, sugar and 1/2
teaspoon salt, and stir to dissolve the turmeric. Add
the yogurt and mayonnaise and stir until smooth. Mix in
the dill and chicken. (Chicken salad can be made up to 3
days in advance. Store in an airtight container in the
refrigerator.)
Serve chicken salad with pitas, lettuce, tomato and red
onion alongside, or make sandwiches.
By: Zaynab Issa
Yield: Serves 2 to 4
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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