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
Minted Lime Dressing
1/2
cup lime juice
1/4
cup chopped fresh mint leaves
1/4
cup olive or vegetable oil
1
teaspoon salt
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Steps
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.
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Leftovers are delicious tucked into pita breads.
We prefer to use fresh lime juice with this dish for its refreshing taste. You'll need about four limes for 1/2 cup of juice.
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Nutrition Facts
Serving Size:1 Serving
Calories
300
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
70 mg
Sodium
630 mg
Potassium
510 mg
Total Carbohydrate
23 g
Dietary Fiber
3 g
Protein
30 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
38%
38%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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