Sweet fresh pineapple and tart lime juice contrast with fiery red curry paste to create an explosion of flavor. This is a creative way to use leftover chicken.
1 cup water
2/3 cup uncooked couscous
1/4 cup light mayonnaise
2 tablespoons plain nonfat yogurt
2 tablespoons honey
1 tablespoon fresh lime juice
1 1/2 cups chopped cooked chicken breast
1/3 cup diced fresh pineapple
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons slivered almonds
2 tablespoons minced fresh ginger
1 teaspoon Thai red curry paste
2 1/2 cups fresh baby spinach
How to Make It
Bring 1 cup water to a boil in a medium saucepan. Stir in couscous; cover and remove from heat. Let stand 5 minutes, and fluff with a fork.
. Combine mayonnaise and next 3 ingredients in a bowl, stirring well. Stir in chicken and next 3 ingredients; set aside.
. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add almonds, and sauté 3 to 4 minutes or until golden. Add ginger and curry paste; cook 30 seconds or until fragrant. Stir into chicken mixture. Return pan to heat; increase heat to medium-high. Add spinach to pan, and cook 2 minutes or until spinach wilts; stir into chicken mixture. Serve over couscous.