Try this Curried Chicken Salad with Couscous recipe, or contribute your own.Suggest a better description
In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover. Let stand 1 hour. Drain if needed. Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch). Prepare the other ingredients. Assemble; toss. Serve with your favorite (low-fat) dressing. PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteazs Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinch of crushed tarragon. (McRecipe posted by Pat from California Jul 96) Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 10:11:02 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4|
|Calories from Fat: 180 (23%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 18.6mg||6 %|
|Sodium 2125.5mg||73 %|
|Potassium 604mg||16 %|
|Total Carbohydrate 120g||35 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 110.1g|
|Protein 28.2g||40 %|
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Calories per serving: 773
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