2 cups chopped cooked chicken
1 stalk celery, finely chopped
3/4 cup chopped walnuts
1/3 cup plain non-fat Greek yogurt
2 Tbsp mayonnaise
1/2 to 1 tsp harissa (to taste)
1/2 to 1 Tbsp pomegranate molasses (to taste)
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Toss the chicken and celery into a mixing bowl.
In a small nonstick frying pan, toast the walnuts over low heat for 3-4 minutes, until they are just slightly browned and beginning to give off a nutty aroma. Add the nuts to the chicken and celery.
In a small mixing bowl, combine remaining ingredients for the sauce. Taste, and adjust as you wish with more harissa (if you like it spicy) and/or more pomegranate molasses.
Pour the sauce into the chicken, and mix well. Refrigerate in the bowl for 15 minutes to allow the flavors to combine, or pack into a container with a lid, and refrigerate for up to 2 days.
Serve in a sandwich or in lettuce cups.