Matt Burton
President/Executive Chef
MBURS LLC Culinary Consulting
Good For You Moroccan Greek Yogurt Chicken Salad
Recipe courtesy of Chef Matt Burton
Sponsor: Tyson Foodservice
Servings: 24
Ingredients
- 3 c nonfat Greek yogurt
- ¼ c plus 1 Tbsp tahini paste
- 2 Tbsp Dijon mustard
- 1 Tbsp ground ginger
- 1 Tbsp ground allspice
- 2 Tbsp ground turmeric
- 2 Tbsp cinnamon
- 1 tsp ground cumin
- 1 ½ tsp salt, plus more to taste
- ¼ tsp cayenne pepper
- As needed freshly ground black pepper
- 12 c Tyson® NAE, Fully Cooked, 100% All Natural*, Boneless, Skinless,
Low Sodium Pulled Chicken - 3 c dried apricots or figs, diced
- 1 ¾ c green onion, diced
- ¾ c fresh cilantro, chopped
- ¾ c fresh parsley, chopped
- ½ c chopped toasted sliced almonds
Directions
- In a large bowl, add yogurt, tahini, mustard, and seasonings. Mix until smooth.
- Fold in the chicken, dried fruit, green onion, parsley, cilantro and chopped almonds.
- Taste and adjust seasonings, adding more salt and pepper, if necessary.
- Chill and hold for service.
Chef’s Notes
Low in fat and sodium, serve this salad on pita or on lettuce to fit healthcare guidelines and low-sodium diets.
All-natural, minimally processed chicken with no artificial ingredients. *
(Brought to you by Tyson Foods®)
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams
