Fruity Chicken Couscous Salad

A lighter take on traditional chicken salad. To reduce the prep time, pick up some ready-made fresh fruit salad at the market.
6 servings (serving size: about 1 cup)


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2 cups chicken broth
1 1/2 cups plain couscous
3 cups cubed, cooked skinless chicken breast
4 cups mixed fruit of your choosing, cut into bite-size pieces, such as oranges, cantaloupe, peaches. berries, pineapple, apples, and grapes*
1/2 cup plain, nonfat yogurt
1 tablespoon olive oil
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/4 cup orange juice
1 teaspoon lemon juice
Leaf of lettuce for serving


1. In a medium-size saucepan, bring the broth to a boil over heat. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then remove the saucepan lid, fluff with a fork, and transfer couscous to a large bowl. Chill, uncovered, for 10 to 15 minutes in the refigerator.

2. Remove the couscous from the refrigerator, and add the chicken and fruit; toss to mix.

3. In a small bowl, mix the yogurt, olive oil, nutmeg, cinnamon, orange juice, and lemon juice. Add the yogurt mixture to the chicken mixture and stir gently. Serve each portion on a bed of leaf lettuce.

How kids can help: Measure ingredients, help make dressing, and stir it into chicken salad.

*Grapes and apples can be a choking hazard for children under 4.

Created date

October 2003