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Couscous Salad with Chicken

Yield 5 servings (serving size: 1 cup)
This 20-minute salad is a great way to use leftover chicken. We've added quick-cooking couscous and a light salad dressing for flavor.

Ingredients

  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1 cup uncooked couscous
  • 1 1/2 cups cubed cooked chicken breast
  • 1/2 cup thinly sliced green onions (2 large)
  • 1/2 cup diced tomato
  • 1/2 cup chopped seeded peeled cucumber
  • 6 tablespoons light olive oil vinaigrette
  • 2 tablespoons crumbled feta cheese

Nutrition Information

  • calories 258
  • caloriesfromfat 0.0 %
  • fat 6.3 g
  • satfat 1.3 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 18.5 g
  • carbohydrate 30.8 g
  • fiber 2.4 g
  • cholesterol 39 mg
  • iron 1.1 mg
  • sodium 363 mg
  • calcium 45 mg

How to Make It

  1. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.

  2. Fluff couscous with a fork; spoon into a large bowl. Let cool slightly. Add chicken and remaining ingredients to couscous; toss gently.

  3.  

  4. Young Chefs can:

  5. Identify and locate vegetables

  6. Measure chopped cucumber

  7.  

  8. Older Chefs can:

  9. Help cube or shred chicken breast

  10. Add measured ingredients to cooked couscous