Chicken and Couscous Salad

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

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

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

Preparation

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.

Nutritional Information

Calories:

334 (29% from fat)

Fat:

10.9g (sat 2g,mono 5.9g,poly 2.1g)

Protein:

20.9g

Carbohydrate:

35.8g

Fiber:

2.9g

Cholesterol:

39mg

Iron:

1.8mg

Sodium:

484mg

Calcium:

23mg