Tuesday, January 17, 2012

Chicken and couscous salad

This recipe ties with the warm winter salad I made last week. This is a cooking light recipe I was a little skeptical when I was making it but it turned out delicious. For the salad I used (serves 4):
  • 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

 For the dressing I mixed together the following:
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons evoo
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper 
  • 1 garlic clove, minced 

I loved this and John even liked it, it would be a good light dish for the summer. Here's the nutrition info:
Amount per serving
Calories: 334
Calories from fat: 29%
Fat: 10.9g
Saturated fat: 2g
Monounsaturated fat: 5.9g
Polyunsaturated fat: 2.1g
Protein: 20.9g
Carbohydrate: 35.8g
Fiber: 2.9g
Cholesterol: 39mg
Iron: 1.8mg
Sodium: 484mg
Calcium: 23mg


Post a Comment