Chicken Couscous Salad Recipe
Yield: 4 sweet oensRecipe by luhu.jp
Ingredients:
2/3 cup: Chicken broth, ready to
1/2 cup: Celery, finely cooked
-serve with less 1/3 c salt,
1/4 cup: Green onions, sliced
1 tsp: Curry powder,
2 tbsp: Fresh parsley finely,
2/3 cup: Uncooked couscous,
-chopped,
2 tbsp: Dried currents,
-=OR=-,
-=OR=-,
2 tsp: Dried parsley flakes,
2 tbsp: Raisins,
1 tbsp: To 2 tb pine nuts, *
1 cup: Cooked chicken breast, cubed
1 tbsp: To 2 tb slivered almonds, *
-=OR=-,
1/3 cup: Reduced-cal zesty Italian,
1 cup: Deli chicken breast, cooked
Salad dressing,
-purchased cooked,
Directions:
In small saucepan, combine broth and curry powder. Bring to a boil. Stir
in couscous and currants, immmediately cover pan; remove from heat. Let
stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork
several times to break up any lumps and cool sightly. Add chicken, celery,
onions, parsley and pine nuts; mix lightly. Drizzle dressing over salad,
tossing with fork to moisten. Cover; refrigerate until serving time. 4 (1
cup) servings Food Exchange per serving: 2 STRACH ECHANGES + 1 LEAN MEAT
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 240; PRO: 17g; FAT: 6g; CHO: 31mg; SOD:
210mg; Source: Fast and Healthy Magazine, Sept/Oct, 1994 Brought to you and
yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
in couscous and currants, immmediately cover pan; remove from heat. Let
stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork
several times to break up any lumps and cool sightly. Add chicken, celery,
onions, parsley and pine nuts; mix lightly. Drizzle dressing over salad,
tossing with fork to moisten. Cover; refrigerate until serving time. 4 (1
cup) servings Food Exchange per serving: 2 STRACH ECHANGES + 1 LEAN MEAT
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 240; PRO: 17g; FAT: 6g; CHO: 31mg; SOD:
210mg; Source: Fast and Healthy Magazine, Sept/Oct, 1994 Brought to you and
yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp