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Name: Curried Chicken Salad with Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Romaine lettuce; 1/2 c red cabbage Shredded; 1/4 tb carrots Shredded; 1 1/2 c Boiling water; 2 Boned and skinned chicken Breast halves cut in 1" Pieces; 6 oz Mandarin oranges drained; 2 tb Green onion diced; 1/4 c cucumber Sliced, with Peel; 2 sl Bacon, fried crisp and crumbled; 1 c Iceberg lettuce; 2 tb peanuts Chopped; 2 tb Fat-free mayonnaise Optional; 1/2 c Bread crumbs seasoned; 1 ts Yellow curry base Taste Thai; 2 tb Canola oil for frying; 3/4 c Couscous; 1/4 c Croutons optional

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INGREDIENTS

1 1/2 c Romaine lettuce
1/2 c red cabbage ; Shredded
1/4 tb carrots ; Shredded
1 1/2 c Boiling water
2 Boned and skinned chicken Breast halves ; cut in 1" Pieces
6 oz Mandarin oranges ; drained
2 tb Green onion ; diced
1/4 c cucumber ; Sliced, with Peel
2 sl Bacon, fried ; crisp and crumbled
1 c Iceberg lettuce
2 tb peanuts ; Chopped
2 tb Fat-free mayonnaise ; Optional
1/2 c Bread crumbs ; seasoned
1 ts Yellow curry base ; Taste Thai
2 tb Canola oil ; for frying
3/4 c Couscous
1/4 c Croutons ; optional

Servings

INSTRUCTIONS

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 Recipe By : Almost Bakers Square, California, 1996 - Revised

NOTES

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Curried Chicken Salad with Couscous

1 1/2 c Romaine lettuce
1/2 c red cabbage Shredded
1/4 tb carrots Shredded
1 1/2 c Boiling water
2 Boned and skinned chicken Breast halves cut in 1" Pieces
6 oz Mandarin oranges drained
2 tb Green onion diced
1/4 c cucumber Sliced, with Peel
2 sl Bacon, fried crisp and crumbled
1 c Iceberg lettuce
2 tb peanuts Chopped
2 tb Fat-free mayonnaise Optional
1/2 c Bread crumbs seasoned
1 ts Yellow curry base Taste Thai
2 tb Canola oil for frying
3/4 c Couscous
1/4 c Croutons optional

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 <phannema@wizard.ucr.edu>    Recipe By     : Almost Bakers Square, California, 1996 - Revised

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Nutrition

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Serving Size: 1 Serving (335g)
Recipe Makes: 4

Calories: 773
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 773

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