Couscous Chicken Salad
Couscous is a good substitute for rice or polenta. It cooks quickly, which helps get this chicken meal on the table fast.
Ingredients
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1 14-ounce can reduced-sodium chicken broth
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1-1/4 cups quick-cooking couscous
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1/2 cup mango chutney, large pieces cut up
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1/4 cup bottled olive oil and vinegar salad dressing, white wine vinaigrette, or roasted garlic vinaigrette salad dressing
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1 6-ounce package cooked, refrigerated lemon-pepper or Italian-style chicken breast strips, cut into bite-size pieces (about 1-1/2 cups)
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1/2 cup golden raisins or raisins
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1 cup coarsely chopped, seeded cucumber or radishes
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1 small cucumber, cut into spears
Directions
1.
In a medium saucepan bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
2.
In a medium bowl combine mango chutney, olive oil, and vinegar salad dressing. Add chicken, golden raisins, chopped cucumber, and cooked couscous. Toss to coat.
3.
Season to taste with salt and freshly ground black pepper. Serve with cucumber spears. Makes 4 servings.
Nutrition information
Calories 418, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 28 mg, Sodium 873 mg, Carbohydrate 62 g, Total Sugar 2 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin C 17%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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