Chicken Salad with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lean, smoked chicken breast gets a special and healthy treatment in this creative mix. The couscous absorbs the citrus juices (or use quinoa for extra protein it has the highest amount of all the grains) for a tartness that plays well off the sweetness of the grapes. The bed of arugula is more than merely dish dressing: It's high in calcium and magnesium, making it a bone builder. Ingredients:
1 cup regular or whole-wheat couscous, or quinoa |
1/2 tsp ground cumin |
1 1/2 tbsp chopped fresh parsley leaves |
2 tbsp chopped walnuts |
8 oz smoked boneless chicken breast, cut into 3/4-inch cubes |
2 cups red seedless grapes, halved |
2 cups green seedless grapes, halved |
1/4 cup fresh pink grapefruit juice |
1 tbsp fresh lemon juice |
1/4 cup fresh lime juice |
1/2 cup packed fresh basil leaves, cut into thin strips |
1/2 tsp curry powder |
1 bunch arugula (about 2 cups packed), coarse stems discarded |
Directions:
1. Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.
2. Nutritional analysis per serving: 381 calories, 3.5 g fat (0.5 g saturated fat), 70.5 g carbohydrates, 20.5 g protein, 5.5 fiber Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
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