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Israeli Chopped Daring Chicken Salad, Coconut Yogurt & Zhug Sauce
Israeli Chopped Daring Chicken Salad, Coconut Yogurt and Zhug Sauce
2 packages Daring Chicken (Original)
Sautée chicken in olive oil according to package instructions. Once cooked, chop it up into 1-2 inch pieces (bigger than bite-sized!)
Toss with-
- 1 bunch of mint, chopped*
- 1 bunch of parsley, chopped*
- 1 bunch of cilantro, chopped*
- 3 persian cucumbers, chopped (skin on)
- 1 red pepper, chopped or a few small sweet peppers
- 2 tsp coriander
- 2 tsp cumin
- Juice of 1 lemon
- Generous drizzle of olive oil
* You can chop leaves and stems together for extra texture and to not waste anything.
Coconut Yogurt
- 1 cup Coco June Coconut Yogurt
- 2 tbsp lemon juice
- 1 tsp sea salt
Whisk all ingredients until smooth. The lemon and salt take the sweetness out of the coconut. You want this to be tart and creamy.
Zhug Sauce
-Middle Eastern chimichurri/salsa verde. Delicious on anything. Make this to serve all the time!
- 2 jalapenos, roughly chopped (you can taste for spice level)
- 3 cloves garlic
- 1 bunch mint leaves (about 1/2 cup)
- 1 bunch cilantro leaves
- 1 tsp sea salt
- Juice of 1 lemon
- 1/4 cup olive oil
In a food processor, combine all ingredients except olive oil. Process until everything is well combined, and close to smooth. Add olive oil last, and give it one last spin!
It's important to add the oil last so that the texture doesn't get gummy.
Assembly//
Serve the chicken salad with sauces separately along with pita, or our favorite... the cabbage leaf! The goal is to build your own delicious bites.
Perfect to eat the next day as well.
Serves 4-6 people
recipe by Meredith Baird
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