Rating: 4.5 stars
44 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 4
  • 5 star values: 35

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.

Barbara Lauterbach
Recipe by Cooking Light May 2004

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

    Advertisement
  • To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

  • Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

334 calories; calories from fat 29%; fat 10.9g; saturated fat 2g; mono fat 5.9g; poly fat 2.1g; protein 20.9g; carbohydrates 35.8g; fiber 2.9g; cholesterol 39mg; iron 1.8mg; sodium 484mg; calcium 23mg.
Advertisement
Advertisement