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.