Couscous Chicken Salad
14 ounce can reduced-sodium chicken broth
cups quick-cooking couscous
cup mango chutney, large pieces cut up
cup bottled olive oil and vinegar salad dressing, white wine vinaigrette, or roasted garlic vinaigrette salad dressing
6 ounce package cooked, refrigerated lemon-pepper or Italian-style chicken breast strips, cut into bite-size pieces (about 1-1/2 cups)
cup golden raisins or raisins
cup coarsely chopped, seeded cucumber or radishes
small cucumber, cut into spears
- In a medium saucepan bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
- In a medium bowl combine mango chutney, olive oil, and vinegar salad dressing. Add chicken, golden raisins, chopped cucumber, and cooked couscous. Toss to coat.
- Season to taste with salt and freshly ground black pepper. Serve with cucumber spears. Makes 4 servings.
Nutrition Facts(Couscous Chicken Salad)
- Per serving:
- 418 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 28 mg chol.,
- 873 mg sodium,
- 62 g carb.,
- 4 g fiber,
- 2 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet