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THAI CHICKEN SALAD WITH COUSCOUS

THAI CHICKEN SALAD WITH COUSCOUS

Yields 6 servings

Ingredients

1  cup chicken broth (1/3 less sodium)

2  tablespoons lite soy sauce

2  teaspoons olive oil, divided

1/8  teaspoon ground ginger

3/4  cup NEAR EAST Original Plain Couscous

1  teaspoon minced garlic

1/8  teaspoon crushed red pepper

1/2  pound boneless, skinless chicken breast, cut into 1-inch slivers

2  cups finely shredded Nappa cabbage

1/2  cup shredded carrot

1/4  cup sliced green onion with tops

1/4  cup chopped peanuts

1/4  cup rice vinegar

Instructions

  1. In 2-quart saucepan, combine broth, lite soy sauce, 1 teaspoon oil and ginger. Bring to a boil.
  2. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
  3. Fluff couscous lightly with fork and transfer to large salad bowl to cool.
  4. Heat remaining 1 teaspoon oil in large skillet over high heat. Stir in garlic and red pepper for 10 seconds.
  5. Add chicken; cook and stir 4-5 minutes until chicken is no longer pink.
  6. Toss chicken and remaining ingredients (cabbage, carrot, green onion, peanuts and vinegar) in bowl. Garnish with some reserved onion and/or nuts.

Serving Size: 1cup(1/6 recipe)

Nutrition Information Per Serving

Calories: 190 

Total Fat: 6 grams

Saturated Fat: 1 grams

Cholesterol: 20 mg

Sodium: 350 mg

Total Carbohydrates: 21 grams

Dietary Fiber: 2 grams

Protein: 14 grams