• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Curried Chicken Salad with Couscous

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 3/4 c Couscous
  • 1 1/2 c Boiling water
  • 2 Boned and skinned chicken
  • Breast halves -- cut in 1"
  • Pieces
  • 2 tb Fat-free mayonnaise --
  • Optional
  • 1/2 c Bread crumbs, seasoned
  • 1 ts Yellow curry base -- Taste
  • Thai
  • 2 tb Canola oil -- for frying
  • 1 1/2 c Romaine lettuce
  • 1 c Iceberg lettuce
  • 1/2 c Shredded red cabbage
  • 1/4 tb Shredded carrots
  • 1/4 c Sliced cucumber -- with
  • Peel
  • 2 tb Green onion -- diced
  • 6 oz Mandarin oranges -- drained
  • 2 sl Bacon, fried -- crisp and
  • Crumbled
  • 2 tb Chopped peanuts
  • 1/4 c Croutons -- optional

 Directions

In a medium to large size bowl, pour boiling water over the couscous or
bulgur; cover. Let stand 1 hour. Drain if needed.

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
pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut
lettuce into bite-sized pieces (about 1-inch). Prepare the other
ingredients.
Assemble; toss. Serve with your favorite (low-fat) dressing.

PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteaz's
Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a
pinch
of crushed tarragon.

(McRecipe posted by Pat from California Jul 96)

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