Chicken Tabbouleh Salad

 

2

cups Progresso® chicken broth (from 32-oz carton)

2

lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1

cup uncooked couscous

2

medium cucumbers, chopped (2 cups)

2

medium onions, finely chopped (1 cup)

2

small tomatoes, seeded, chopped (1 cup)

1

cup chopped fresh parsley

1/2

cup lime juice

1/4

cup chopped fresh mint leaves

1/4

cup olive or vegetable oil

1

teaspoon salt

• 1 In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
• 2 Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
• 3 In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.