Chicken Salad With Olive Vinaigrette

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 4

Cooking Light. July 2003.I love this sort of salad for work lunches.

Ingredients:

1 cup uncooked israeli couscous

1/4 cup chopped pitted kalamata olive

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped capers

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 garlic clove, minced

2 (7 ounce) packages 98% fat-free white chicken meat packed in water

Directions:

1. Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
2. Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk.
3. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

By RecipeOfHealth.com