Tips: This pate can be made equally successfully with other kinds of cooked meat, such as turkey, beef, and pork. Alternatively, replace the chicken and ham with peeled shrimp and/or white crabmeat or with canned tuna in water, drained. Remember that removing the skin from the poultry reduces the fat content of any dish.

Yield:4

1. Dice the chicken and place in a blender or food processor. Add the parsley, lime rind and juice, and garlic and process will until finely ground.
   
   
2. Alternatively, finely chop the chicken, parsley, and garlic and place in a mixing bowl. Mix gently with the lime rind and juice.
   
   
3. Transfer the mixture to a bowl and mix in the yogurt. Season with salt and pepper to taste, cover, and set aside to chill in the refrigerator for about 30 minutes.
   
   
4. Transfer the pate into individual serving dishes and garnish with lime zest. Serve the pates with lime wedges and crispbread.