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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
13 mins
cook:
9 mins
additional:
5 mins
total:
27 mins
Yield:
4 servings (serving size: about 2/3 cup chicken mixture and about 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

300 calories; fat 8.8g; saturated fat 1.7g; protein 20.9g; carbohydrates 34.4g; cholesterol 50mg; iron 1.6mg; sodium 215mg; calories from fat 26%; fiber 2.5g; calcium 49mg.
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