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Skinny Chutney Chicken Salad with Couscous

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  • Prep 10 min
  • Total 20 min
  • Servings 6
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75% less total fat • 83% more fiber than the original recipe. You’ll love the combination of sweet and savory flavors, plus it’s satisfying and super quick.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 3/4 cups reduced-sodium chicken broth
  • 1 1/4 cups whole wheat couscous
  • 1/2 cup mango chutney, large pieces cut up
  • 1/4 cup bottled fat-free vinaigrette
  • 1 package (6 oz) refrigerated cooked seasoned chicken breast strips, cut into bite-size pieces (about 1 1/2 cups)
  • 1/2 cup golden raisins or raisins
  • 1 cup coarsely chopped seeded cucumber or radishes
  • 1 small cucumber, cut into spears

Steps

  • 1
    In a medium saucepan, bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
  • 2
    In a medium bowl, combine mango chutney, olive oil, and salad dressing. Add chicken, raisins, chopped cucumber, and cooked couscous. Toss to coat.
  • 3
    Serve with cucumber spears.

Nutrition

470 Calories, 4 1/2g Total Fat, 20g Protein, 93g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 cups salad
Calories
470
Calories from Fat
40
Total Fat
4 1/2g
0%
Saturated Fat
1g
0%
Trans Fat
0g
Cholesterol
20mg
0%
Sodium
610mg
0%
Total Carbohydrate
93g
0%
Dietary Fiber
11g
0%
Sugars
30g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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