Curried chicken salad with couscous

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

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