Chicken Salad with Olive Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 28%
  • Fat: 10.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 25g
  • Carbohydrate: 34.9g
  • Fiber: 2.4g
  • Cholesterol: 18mg
  • Iron: 1.9mg
  • Sodium: 929mg
  • Calcium: 66mg

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

  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.
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