Friday, February 26, 2010

Couscous Chicken Salad

Tonight I used the roast chicken from two nights ago in yet another new and exciting dish.  I found this recipe in Salads: Food Writers Favorites.  This is not so much a chicken salad as it is a couscous salad with some chicken in it.  The texture of this salad is very appealing- the tender chicken, the crisp apple and celery, and the couscous are a great combination. 

The vinaigrette has a great flavor, but the fresh garlic is very potent.  If you are not a garlic lover, you could substitute a pinch of garlic powder or omit garlic altogether.  (I love garlic, so I thought it was great.)

Jacob was too hungry to wait for me to make the salad.  He munched on each individual ingredient as I prepared it.  He even ate part of a green onion.  When I tried to feed him the finished product, he spit out the bite of salad and ate nothing else for supper.  Maybe the vinaigrette was too garlicy for his liking.  Or, maybe he was just full from all the celery, chicken, apple, and green onion he had just consumed.

1 1/4 cups chicken broth
1 cup uncooked couscous
1 Tab margarine
3/4 cup olive oil
3 Tab fresh lemon juice
1 tsp salt
1/2 tsp ground coriander
1/2 tsp Dijon-style mustard
1 clove garlic, minced
black pepper, to taste
1 cup cooked, diced chicken
4 large green onions
1 large crisp apple, cored and diced
1 rib celery, diced
Lettuce leaves

In a saucepan, bring chicken broth to a boil.  Add couscous and margarine.  Return to a boil; cover and remove from heat.  Let stand 5 minutes.  Fluff with a fork and let cool. 
In a small bowl, combine oil, lemon juice, salt, coriander, mustard, garlic, and pepper.  Mix well.
In a large bowl, combine couscous, chicken, green onions, apple, and celery.  Add olive oil mixture; toss to coat all ingredients. 
Serve on a bed of lettuce. 

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