Recipe

Chicken And Couscous Salad Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 9 months ago A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs. Prep:5m Cook:15m Servings:4	Hayleesgran
	chicken couscous leftovers

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Ingredients

Salad:

1 1/4 cups fat-free, less-sodium chicken broth

1 (5.7-ounce) box uncooked couscous

1 1/2 cups cubed cooked chicken (about 6 ounces)

1/2 cup thinly sliced green onions

1/2 cup diced radishes (about 3 large)

1/2 cup chopped seeded peeled cucumber

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons pine nuts, toasted

Dressing:

1/4 cup white wine vinegar

1 1/2 tablespoons extravirgin olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove, minced

Directions

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.

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.

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