Feta-Chicken Couscous Salad with Basil |
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Prep Time: 14 Minutes Cook Time: 2 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Serve this salad with crispbreads and red pepper hummus for a light summer meal. Ingredients:
1 1/4 cups water |
2/3 cup uncooked whole wheat couscous |
1 cup diced cooked chicken breast (such as tyson) |
1/4 cup chopped fresh basil |
3 tablespoons capers, rinsed and drained |
1 tablespoon extra-virgin olive oil |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
2 cups mixed baby salad greens |
1/4 cup (1 ounce) crumbled reduced-fat feta cheese |
Directions:
1. Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous; cover and let stand 5 minutes.
2. While couscous stands, combine chicken and next 5 ingredients in a large bowl, tossing gently to coat.
3. Fluff couscous with a fork. Add couscous, salad greens, and cheese to chicken mixture; toss gently to coat.
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