MEDITERRANEAN CHICKEN SALAD (TABBOULEH)

Salad:

2 Pounds boneless skinless chicken breasts, cut into ½-inch pieces
1 Cup uncooked couscous
2 Cups chicken broth
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:

1¼ Cup olive oil (extra virgin)
½ Cup lime juice (preferably fresh from 4 limes)
¼ Cup chopped fresh mint leaves
1 Teaspoon salt

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. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed. 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.

Serving size: 1/8 of chicken salad
Calories: 300
Fat: 11 g
Cholesterol: 70 mg
Carbohydrate: 23 g
Protein: 30 g
Sodium: 630 mg

TIP: Leftovers taste great in (whole-wheat) pizza pockets for next day’s lunch.

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