Chicken Salad with Olive Vinaigrette

Chicken Salad with Olive Vinaigrette Recipe

Photography: Karry Hosford

You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Jennifer Martinkus and Derrin Davis,

Cooking Light

July 2003
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