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  • Curried Chicken Salad With Couscous

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    Curried Chicken Salad With Couscous
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. Couscous
    • 1 1/2 c. Boiling water
    • 2 x Boned and skinned chicken Breast halves -- cut in 1" Pcs
    • 2 Tbsp. Fat-free mayonnaise -- Optional
    • 1/2 c. Bread crumbs, seasoned
    • 1 tsp Yellow curry base -- Taste Thai
    • 2 Tbsp. Canola oil -- for frying
    • 1 1/2 c. Romaine lettuce
    • 1 c. Iceberg lettuce
    • 1/2 c. Shredded red cabbage
    • 1/4 Tbsp. Shredded carrots
    • 1/4 c. Sliced cucumber -- with Peel
    • 2 Tbsp. Green onion -- diced
    • 6 ounce Mandarin oranges -- liquid removed
    • 2 slc Bacon, fried -- crisp and Crumbled
    • 2 Tbsp. Minced peanuts
    • 1/4 c. Croutons -- optional

    Directions

    1. In a medium to large size bowl, pour boiling water over the couscous or possibly bulgur; cover. Let stand 1 hour. Drain if needed.
    2. Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pcs. Drain well. Cook, crisp, drain and crumble the bacon. Tear or possibly cut lettuce into bite-sized pcs (about 1-inch). Prepare the other ingredients.
    3. Assemble; toss. Serve with your favorite (low-fat) dressing.
    4. PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteaz's Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinchof crushed tarragon.

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