Ingredients
- 2 cups shredded chicken breast
- 1/2 cup diced celery
- 1/4 cup sliced almonds
- 1/4 cup golden raisins
- 1/4 cup thinly-sliced scallions
- 1/4 cup flat-leaf parsley, chopped
- 1/4 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 3 tsp This Little Goat went to Morocco
- Kosher salt, to taste
- Bibb lettuce, crostini or pita, for serving (optional)
Preparation
- In a large bowl, combine the chicken, celery, almonds, raisins, scallions and parsley.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice and This Little Goat went to Morocco spice. Add sauce to the chicken mixture and mix gently to combine. Season to taste with salt and refrigerate until ready to serve.
- Serve on crisp Bibb lettuce cups or toasted crostini for a light and flavorful hors d'oeuvre, or inside a warm pita-pocket for a quick and tasty lunch!
