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Chicken Salad with Olive Vinaigrette

Photography: Karry Hosford

Yield 4 servings (serving size: 1 1/2 cups)
You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

Ingredients

  • 1 cup uncooked Israeli couscous
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped capers
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 (7-ounce) packages 98% fat-free chicken breast in water

Nutrition Information

  • calories 348
  • caloriesfromfat 28 %
  • fat 10.7 g
  • satfat 1.2 g
  • monofat 6.4 g
  • polyfat 0.9 g
  • protein 25 g
  • carbohydrate 34.9 g
  • fiber 2.4 g
  • cholesterol 18 mg
  • iron 1.9 mg
  • sodium 929 mg
  • calcium 66 mg

How to Make It

  1. Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

  2. Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.