Chicken Couscous Salad from Healthy Diabetic Recipes

Chicken Couscous Salad Recipe

Recipe Ingredients:

2/3 cup Chicken broth, ready to serve with less 1/3 c salt
1 tsp Curry powder
2/3 cup Uncooked couscous
2 tbsp Dried currents =OR=-
2 tbsp Raisins
1 cup Cooked chicken breast, cubed =OR=-
1 cup Deli chicken breast, cooked purchased cooked
1/2 cup Celery, finely cooked
1/4 cup Green onions, sliced
2 tbsp Fresh parsley finely chopped =OR=-
2 tsp Dried parsley flakes
1 tbsp To 2 tb pine nuts, *
1 tbsp To 2 tb slivered almonds, *
1/3 cup Reduced-cal zesty Italian
Salad dressing

Recipe Instructions:

In small saucepan, combine broth and curry powder. Bring to a boil. Stir
in couscous and currants, immmediately cover pan; remove from heat. Let
stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork
several times to break up any lumps and cool sightly. Add chicken, celery,
onions, parsley and pine nuts; mix lightly. Drizzle dressing over salad,
tossing with fork to moisten. Cover; refrigerate until serving time. 4 (1
cup) servings Food Exchange per serving: 2 STRACH ECHANGES + 1 LEAN MEAT
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 240; PRO: 17g; FAT: 6g; CHO: 31mg; SOD:
210mg; Source: Fast and Healthy Magazine, Sept/Oct, 1994 Brought to you and
yours via Nancy O'Brion and her Meal-Master.

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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