Bulletin E-Edition:
Chicken Salad with Couscous
Published: April 30, 2013 9:00PM PDT
syndicated contentbrought to you by epicurious.com and NutritionData.com
Calories 375; Total Fat 8g; Carbohydrates 54g
This smoked chicken breast salad is a complete meal by itself, including protein, whole grains, and omega-3 fatty acids. The citrus juices used to dress the chicken and the salad provide vitamin C, which will help the body better absorb the iron in the dish. Grapefruit juice, in particular, is also a good source of vitamin A and potassium. (If you take prescription medications, check with your pharmacist before eating grapefruit. It's been shown to increase the absorption of certain drugs, which can lead to dangerous side effects.)
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Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 375 Calories (19%)
- 8g Total fat (12%)
- 2g Saturated Fat (8%)
- 47mg Cholesterol (16%)
- 51mg Sodium (2%)
- 54g Carbohydrate (18%)
- 4g Fiber (15%)
- 24g Protein (48%)
See the full nutritional analysis from NutritionData.com
Ingredients
- 1 cup regular or whole-wheat couscous, or quinoa
- 1/2 tsp ground cumin
- 1 1/2 tbsp chopped fresh parsley leaves
- 2 tbsp chopped walnuts
- 8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
- 2 cups red seedless grapes, halved
- 2 cups green seedless grapes, halved
- 1/4 cup fresh pink grapefruit juice
- 1 tbsp fresh lemon juice
- 1/4 cup fresh lime juice
- 1/2 cup packed fresh basil leaves, cut into thin strips
- 1/2 tsp curry powder
- 1 bunch arugula (about 2 cups packed), coarse stems discarded
Preparation
Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.
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