Chicken Salad Recipe

Chicken Salad Recipe 

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

·          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

1.     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.

2.     To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

3.     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.