CookingLight.com - Making healthy taste great


A great find with some really nice Chicken recipes. I find that we have chicken so often that I wonder when I will fly.

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

  • Salad:
  • 1 1/4  cups  fat-free, less-sodium chicken broth
  • 1  (5.7-ounce) box uncooked couscous
  • 1 1/2  cups  cubed cooked chicken (about 6 ounces)
  • 1/2  cup  thinly sliced green onions
  • 1/2  cup  diced radishes (about 3 large)
  • 1/2  cup  chopped seeded peeled cucumber
  • 1/4  cup  chopped fresh flat-leaf parsley
  • 2  tablespoons  pine nuts, toasted

  • Dressing:
  • 1/4  cup  white wine vinegar
  • 1 1/2  tablespoons  extravirgin olive oil
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  garlic clove, minced

Preparation

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Nutritional Information

Calories: 334 (29% from fat)
Fat: 10.9g (sat 2g,mono 5.9g,poly 2.1g)
Protein: 20.9g
Carbohydrate: 35.8g
Fiber: 2.9g
Cholesterol: 39mg
Iron: 1.8mg
Sodium: 484mg
Calcium: 23mg



 
CookingLight.com - Making healthy taste great
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