Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ cup | Couscous |
1½ cup | Boiling water |
2 \N | Boned and skinned chicken |
\N \N | Breast halves -- cut in 1\" |
\N \N | Pieces |
2 tablespoons | Fat-free mayonnaise -- |
\N \N | Optional |
½ cup | Bread crumbs, seasoned |
1 teaspoon | Yellow curry base -- Taste |
\N \N | Thai |
2 tablespoons | Canola oil -- for frying |
1½ cup | Romaine lettuce |
1 cup | Iceberg lettuce |
½ cup | Shredded red cabbage |
¼ tablespoon | Shredded carrots |
¼ cup | Sliced cucumber -- with |
\N \N | Peel |
2 tablespoons | Green onion -- diced |
6 ounces | Mandarin oranges -- drained |
2 slices | Bacon, fried -- crisp and |
\N \N | Crumbled |
2 tablespoons | Chopped peanuts |
¼ cup | Croutons -- optional |
In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover. Let stand 1 hour. Drain if needed.
Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch).
Prepare the other ingredients. Assemble; toss. Serve with your favorite (low-fat) dressing.
PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base.
Krusteaz's Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinch of crushed tarragon.
(McRecipe posted by Pat from California Jul 96) Recipe By : Almost Baker's Square, California, 1996 - Revised