Categories: Salad

Ingredients

• 14 oz can chicken broth
• 1 1/4 cups quick-cooking couscous
• 1/2 cup mango chutney, cut up
• 1/4 cup bottled roasted garlic vinaigrette
• 6 oz package refrigerated lemon-pepper chicken breast strips, bite-size
• 1 cup chopped cucumber
• salt
• black pepper
• 1 small cucumber, cut into spears

Directions

1. In a medium saucepan, bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with fork.

2. In a medium bowl, combine mango chutney and salad dressing. Add chicken, chopped cucumber, and couscous. Toss to coat. Season to taste with salt and pepper. Serve with cucumber spears.

Email to a friend | Print this recipe | Back