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Couscous Chicken Salad

Makes: 4 servings
Start to Finish 15 mins
Couscous Chicken Salad
Ingredients
  • 1 14  ounce can  reduced-sodium chicken broth
  • 1 1/4  cups  quick-cooking couscous
  • 1/2  cup  mango chutney, large pieces cut up
  • 1/4  cup  bottled olive oil and vinegar salad dressing, white wine vinaigrette, or roasted garlic vinaigrette salad dressing
  • 1 6  ounce package  cooked, refrigerated lemon-pepper or Italian-style chicken breast strips, cut into bite-size pieces (about 1-1/2 cups)
  • 1/2  cup  golden raisins or raisins
  • 1  cup  coarsely chopped, seeded cucumber or radishes
  • 1  small cucumber, cut into spears
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 418,
  • Fat, total (g) 10,
  • chol. (mg) 28,
  • sat. fat (g) 1,
  • carb. (g) 62,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 4,
  • sugar (g) 2,
  • pro. (g) 19,
  • vit. A (IU) 292,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 873,
  • Potassium (mg) 356,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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