Chicken Tabbouleh Salad

A Mediterranean favorite gets an American twist.

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Prep Time 10 min
Total Time 1 hr 20 min
Servings 8

Ingredients

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

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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Directions

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.