Chicken-Couscous Bibb Salad

Rinsing the couscous with cold water cools it quickly. Drain well before mixing with the chicken. Bring to the table with whole wheat pitas and hummus.

Yield: 4 servings (serving size: 3 lettuce cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 25%
  • Fat: 6.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 24.9g
  • Carbohydrate: 16.6g
  • Fiber: 2.4g
  • Cholesterol: 60mg
  • Iron: 2.3mg
  • Sodium: 355mg
  • Calcium: 64mg

Ingredients

  • 1/2 cup water
  • 1/3 cup uncooked couscous
  • 2 cups chopped cooked chicken breast
  • 1 cup chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh oregano
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 12 Bibb lettuce leaves

Preparation

  1. Bring 1/2 cup water to a boil in a small saucepan; stir in couscous. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork. Place couscous in a fine-mesh strainer; rinse with cold water. Drain.
  2. Combine couscous, chicken, and next 6 ingredients (through oregano) in a medium bowl. Stir in oil and salt. Place 3 lettuce leaves on each of 4 plates; spoon about 1/4 cup chicken mixture in the center of each leaf.
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