Curried chicken salad with couscous
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Couscous |
| 1½ | cup | Boiling water |
| 2 | Boned and skinned chicken | |
| Breast halves -- cut in 1\" | ||
| Pieces | ||
| 2 | tablespoons | Fat-free mayonnaise -- |
| Optional | ||
| ½ | cup | Bread crumbs, seasoned |
| 1 | teaspoon | Yellow curry base -- Taste |
| 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 |
| Peel | ||
| 2 | tablespoons | Green onion -- diced |
| 6 | ounces | Mandarin oranges -- drained |
| 2 | slices | Bacon, fried -- crisp and |
| Crumbled | ||
| 2 | tablespoons | Chopped peanuts |
| ¼ | cup | Croutons -- optional |
Directions
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