Chicken couscous salad
4 sweet oens
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Chicken broth; ready to serve with less 1/3 c salt |
| 1 | teaspoon | Curry powder; |
| ⅔ | cup | Uncooked couscous; |
| 2 | tablespoons | Dried currents =OR=- |
| 2 | tablespoons | Raisins; |
| 1 | cup | Cooked chicken breast; cubed =OR=- |
| 1 | cup | Deli chicken breast; cooked purchased cooked |
| ½ | cup | Celery; finely cooked |
| ¼ | cup | Green onions; sliced |
| 2 | tablespoons | Fresh parsley finely chopped =OR=- |
| 2 | teaspoons | Dried parsley flakes; |
| 1 | tablespoon | To 2 tb pine nuts;* |
| 1 | tablespoon | To 2 tb slivered almonds;* |
| ⅓ | cup | Reduced-cal zesty Italian; |
| Salad dressing; | ||
Directions
In small saucepan, combine broth and curry powder. Bring to a boil. Stir in couscous and currants, immmediately cover pan; remove from heat. Let stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork several times to break up any lumps and cool sightly. Add chicken, celery, onions, parsley and pine nuts; mix lightly. Drizzle dressing over salad, tossing with fork to moisten. Cover; refrigerate until serving time. 4 (1 cup) servings Food Exchange per serving: 2 STRACH ECHANGES + 1 LEAN MEAT EXCHANGE + ½ FAT EXCHANGE; CAL: 240; PRO: 17g; FAT: 6g; CHO: 31mg; SOD: 210mg; Source: Fast and Healthy Magazine, Sept/Oct, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.