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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 17%
  • Fat: 7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.1g
  • Protein: 20.4g
  • Carbohydrate: 56.7g
  • Fiber: 4.8g
  • Cholesterol: 30mg
  • Iron: 1.3mg
  • Sodium: 488mg
  • Calcium: 70mg

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

  1. 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.
  2. 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.
  3. Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.
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