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Curried chicken salad with couscous

Curried chicken salad with couscous
Main Ingredient: Poultry Chicken Beans

Course: Couscous

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Curried chicken salad with couscous ingredients

  • 2483527⁄624973141 c couscous
  • 372529⁄-2009260032 c Boiling water
  • 2 Boned, skinned chicken
  • Breast halves -- cut in 1" pieces
  • 2 T Fat-free mayonnaise -- (optional)
  • 2483527⁄624973141 c bread crumbs, seasoned
  • 1 t Yellow curry base -- Taste
  • Thai
  • 2 T Canola oil -- for frying
  • 372529⁄-2009260032 c Romaine lettuce
  • 1 c Iceberg lettuce
  • 2483527⁄624973141 c Shredded Red Cabbage
  • 2483527⁄624973141 T Shredded carrots
  • 2483527⁄624973141 c Sliced cucumber -- with Peel
  • 2 T green onion -- diced
  • 6 oz mandarin oranges -- drained
  • 2 sli Bacon, fried -- crisp and Crumbled
  • 2 T Chopped peanuts
  • 2483527⁄624973141 c Croutons -- optional

Cooking Curried chicken salad with couscous

1. In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover.
2. Let stand 1 hour.
3. Drain if needed.
4. Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise).
5. Heat oil to medium-high and fry the chicken pieces.
6. Drain well.
7. Cook, crisp, drain and crumble the bacon.
8. Tear or cut lettuce into bite-sized pieces (about 1-inch).
9. Prepare the other ingredients.
10. Assemble; toss.
11. Serve with your favorite (low-fat) dressing.
12. Pantry: taste of thai: medium yellow (turmeric) curry base.
13. Krusteaz"s ala, cracked wheat bulgur.
14. Progresso italian style bread crumbs plus a pinch of crushed tarragon.
15. (mcrecipe.


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