Chicken Salad with Olive Vinaigrette

You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

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

Ingredients

• 1  cup  uncooked Israeli couscous
• 1/4  cup  chopped pitted kalamata olives
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1  tablespoon  chopped capers
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  fresh lemon juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 2  (7-ounce) packages 98% fat-free chicken breast in water

Preparation

Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

Nutritional Information

Calories:

348 (28% from fat)

Fat:

10.7g (sat 1.2g,mono 6.4g,poly 0.9g)

Protein:

25g

Carbohydrate:

34.9g

Fiber:

2.4g

Cholesterol:

18mg

Iron:

1.9mg

Sodium:

929mg

Calcium:

66mg