Couscous Chicken Salad

Couscous is a good substitute for rice or polenta. It cooks quickly, which helps get this chicken meal on the table fast.

7 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 15 mins
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Couscous Chicken Salad
14 ounce can reduced-sodium chicken broth
1 1/4
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
  1. 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.
  2. 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.
  3. 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
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