Chicken Salad with Cumin and Parsley

  • Active Time 10m
  • Total Time 10m

Serves 4

Chicken salads make great quick dinners, atop a bed of lettuce as here or inside a sandwich. If you don't have any leftover cooked chicken and don't have time to cook, store-bought rotisserie chicken is just the thing.


  • 1 1/2 tablespoons grated onion
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 cups diced cooked chicken
  • 1/2 cup coarsely chopped fresh parsley

  • 2 cups shredded lettuce, such as leaf lettuce or romaine


In a large bowl, whisk together the onion, mayonnaise, yogurt, cumin, salt and pepper. Stir in the chicken and parsley and toss to combine.

Put the lettuce on plates. Top with the chicken salad.

 A sauvignon blanc from California, riper and with more melon and fig flavors than those from France, is what you want for a tasty match. A touch of oakiness helps, too. Wines labeled Fume Blanc are more likely to be made in this style than those simply called Sauvignon Blanc.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2915

nutrition information per serving

415 calories; 30g total fat; 111mg cholesterol; 409mg sodium; 3g carbohydrates; 1g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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