Curried Chicken Salad With Couscous Recipe

Curried Chicken Salad With Couscous Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3/4 cup: Couscous,
1 1/2 cup: Boiling water,
2: Boned and skinned chicken,
Breast halves, cut in 1"
Pieces,
2 tbsp: Fat-free mayonnaise --,
Optional,
1/2 cup: Bread crumbs, seasoned
1 tsp: Yellow curry base, Taste
Thai,
2 tbsp: Canola oil, for frying
1 1/2 cup: Romaine lettuce,
1 cup: Iceberg lettuce,
1/2 cup: Shredded red cabbage,
1/4 tbsp: Shredded carrots,
1/4 cup: Sliced cucumber, with
Peel,
2 tbsp: Green onion, diced
6 ounce: Mandarin oranges, drained
2 slice: Bacon, fried, crisp and
Crumbled,
2 tbsp: Chopped peanuts,
1/4 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.
Krusteazs 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 Bakers Square, California, 1996 - Revised


Source from luhu.jp