Fruited Chicken Salad over Couscous

Either pack the couscous separately, or line the bottom of a large portable container with the couscous and top with the chicken mixture. Prepare this salad just a few hours in advance; if made too far ahead, the fruit becomes watery. Purchase precut fruit for easier preparation.

Yield:

4 servings (serving size: about 1 1/2 cups salad and 3/4 cup couscous)

Recipe from

Nutritional Information

Calories 361
Caloriesfromfat 17 %
Fat 7 g
Satfat 0.7 g
Monofat 4 g
Polyfat 1.1 g
Protein 20.4 g
Carbohydrate 56.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 1.3 mg
Sodium 488 mg
Calcium 70 mg

Ingredients

3/4 cup water
1/2 cup orange juice, divided
3/4 teaspoon curry powder, divided
1/2 teaspoon salt, divided
3/4 cup uncooked couscous
1 tablespoon extravirgin olive oil
1 tablespoon honey
1/8 teaspoon freshly ground black pepper
2 cups chopped skinless, boneless rotisserie chicken breast
2 cups honeydew melon cubes
1 cup seedless red grapes, halved
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
3 tablespoons sliced almonds, toasted
1 (11-ounce) can mandarin oranges in light syrup, drained

Preparation

Combine 3/4 cup water, 1/4 cup juice, 1/4 teaspoon curry powder, and 1/4 teaspoon salt in a small saucepan over high heat. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Combine remaining 1/4 cup orange juice, remaining 1/2 teaspoon curry powder, remaining 1/4 teaspoon salt, olive oil, honey, and black pepper, stirring with a whisk. Stir 1 tablespoon dressing into couscous mixture, and set remaining dressing aside.

Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.

Note:

David Bonom,

August 2007